Edible mushrooms. Edible mushrooms - photos and names for the mushroom picker

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 mistakes, because a mushroom growing in the shade can differ significantly from its warm counterpart sun rays, and the old mushroom is completely different from the 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 They smell very nice 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 delicious mushrooms.

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, rich nutrients 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. Fruits productively, especially in rainy summer and autumn in pine plantings, 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 forest so it is in the oak forest, and his 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 become 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, at a young age gray, 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. Grows in both mixed and pure 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.

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

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

Not all varieties of mushrooms are edible. Therefore, when going to the forest, you need to know how edible mushrooms differ from inedible ones.

Photos and names of mushrooms

Differences

Sometimes poisoning occurs due to one piece of toadstool or red fly agaric. In order not to confuse edible and inedible mushrooms, it is necessary to study which specimens are common in the area and what they look like. Only organisms that are well known are placed in the basket.

These are the main differences between edibles and inedible mushrooms. Of the poisonous varieties in Russia, the most common are the pale toadstool (green fly agaric), the red fly agaric, thin pig And satanic mushroom. Death cap deadly.

If the above signs are absent, but you are not sure that the specimen found does not contain toxic substances, you should not take it.

Types of Edible Mushrooms

There are different classifications of mushrooms. They are divided into categories depending on the area of ​​​​growth (forest, steppe), fruiting time (spring, summer, autumn, winter), structure (tubular, lamellar), etc. To recognize whether a mushroom is edible or not, it is not necessary to know about the existence of these categories, a description is sufficient.

The list of edible mushrooms is huge. On the territory of Russia, boletus mushrooms, honey mushrooms, saffron milk caps, boletus mushrooms, boletus boletuses, boletuses, chanterelles, russula, boletus mushrooms and milk mushrooms are most often found.

Boletus

This mushroom is also known as white mushroom. It owes its name to the snow-white color of its flesh. Due to their taste and rich aroma, boletus mushrooms are considered a delicacy.

Boletus has a tubular structure. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat and round. The hat is covered with matte sandpaper of medium thickness, painted light brown or Brown color, less often – dark orange. The edges of the cap are always slightly lighter than its center. After rain it acquires a slight shine. The fleshy pulp has a rich mushroom aroma and a dense structure.

The height of the leg varies from 10 to 25 cm. It is painted in a light brown color, sometimes there is a slight reddish tint. At the base the leg is slightly wider than at the junction with the cap. It is shaped like a barrel or cylinder. The tubular layer is painted white or olive.

This species is easy to find in both coniferous and deciduous forests. Collection time is summer. Boletus is unpretentious to the climate and grows well even in the north.

Honey mushrooms

This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure. The diameter of the cap varies between 5-10 cm. It is painted beige, honey or brown. Young specimens have a more saturated color of the cap than older specimens. Its shape also changes with age. From hemispherical it turns into umbrella-shaped. The structure of the skin on the cap at a young age covered with a small amount of scales, and later becomes smooth.

The height of the thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg it is more saturated than in other areas. Many representatives of the variety have a skirt on the leg. The time for collecting honey mushrooms is autumn.

Saffron milk caps

These edible mushrooms prefer coniferous forests. The structure of the mushroom is lamellar. The diameter of the cap varies from 3 to 9 cm. It is painted in a dull orange color. The color of the cap corresponds to the dense flesh. It is hemispherical in shape in young specimens, and funnel-shaped in old specimens; the smooth edges are slightly curved inward. The smooth skin covering the cap becomes sticky after rain and when high humidity air.

The saffron milk caps rise from the ground at a distance of 3-8 cm. The brittle leg is colored in a color that matches the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first saffron milk caps appear at the beginning of summer. They can be found in coniferous forests.

Butter

Forest boletus has a tubular cap, as if covered with oil, which is their characteristic feature. That's why this name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. It can be sticky or velvety to the touch. It depends on the type of butter and the weather.

The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Oilseeds are harvested already in mid-spring.

Boletus

The boletus is popularly called aspen or redhead. And it owes its name to what grows next to aspen trees. The color of the skin covering the cap and the color of autumn aspen are almost identical.

The hemispherical fleshy cap of a tubular structure has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the cap. It can be dry or velvety to the touch. The pulp is milky or cream colored.

The height of the stem varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. The characteristic shape of the boletus leg is club-shaped. It is painted in White color. Present on the surface a large number of small scales, colored brown or black. Boletuses are collected in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.

Volnushki

Volnushki attract not only with their unusual color, but also with the pattern of their caps. They prefer to grow near birch trees on sandy soils. The lamellar cap at a young age is hemispherical, at an old age it is funnel-shaped with edges curved inward. Its diameter varies from 4 to 12 cm. The skin covering the cap is colored pinkish or pink-orange, but there are also white specimens. The cap has rings of various shades. They have different widths and uneven edges. The fleshy pulp has a pungent taste. The bottom of the cap is painted light pink. Even the white moth has a pinkish tint to the bottom of its cap.

The thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted light or pale pink. Volnushki are collected in mixed forests or birch groves from late summer to mid-autumn.

Chanterelles

This type of edible mushroom is distinguished by its cap. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. The flesh is fleshy and dense in structure and is cream or light yellow.

The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the cap. Rarely does the leg and cap of a chanterelle differ in color. Chanterelles are collected in coniferous forests from late spring to late autumn.

Russula

A special feature of russula is the variety of colors in which the cap is painted. There are red-yellow or reddish, light purple, crimson, white, cream and greenish, which makes russula difficult to recognize. The diameter of the lamellar cap varies from 5 to 17 cm. The hemispherical top becomes funnel-shaped with age. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich flavor.

The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.

boletus

The boletus grows in birch groves. The diameter of its gray, brown or dark brown cap varies from 5 to 12 cm. Its shape in young mushrooms is spherical, in adults it resembles a hemisphere. Boletus mushrooms belong to the tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Adult mushrooms do not have a rich aroma.

The white leg, on which there is a large number of brown and black scales, tapers slightly towards the top. The first boletus mushrooms appear in May. They are collected until September.

Milk mushrooms

It is easy to recognize a milk mushroom by its size. The diameter of the yellow, light gray or brown cap is sometimes 25-30 cm. There are small scales on its surface. The flat-round shape turns into a funnel-shaped shape with age. The edges are slightly curved inward.

The height of the stem, the color of which matches the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It feels sticky to the touch. It is better to look for milk mushrooms in spruce forests or next to aspen trees. myceliums form mushrooms from the beginning of spring until late autumn. They decided to choose mixed forests as a habitat.

This list of common edible mushrooms can be expanded by the following types: kolchak, smoke mushroom (grandfather's tobacco), bear's ears, raincoat or rain mushroom, galerina bordered, cyanosis, ringed cap (they are sometimes called Turks). But they are much less common in Russia, which is why their description is not presented.

Rules for collecting mushrooms

Observing simple rules, you will be able to avoid poisoning. Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin. It is advisable for novice mushroom pickers to have a handout with them that contains descriptions and photographs of non-hazardous varieties. This may be a table in which dangerous varieties are presented. It would also be a good idea to look at an atlas of mushroom places or services whose task is to determine the type of mushroom from a photo.

At first, it is better to go into the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you how to distinguish edible specimens from harmful ones. It is better to check each mushroom by breaking it and looking for a change in color.

To protect themselves from poisoning, people grow some categories of mushrooms at home. Mushrooms and oyster mushrooms are the most popular cultivated varieties. Oyster mushrooms, whose cap is covered with a gray skin, are easier to grow.

If after eating a mushroom dish there are signs characteristic of food poisoning, you should immediately seek medical help.

Mushroom - ram (or curly griffola, Grifola frondosa): rare, tasty, large

Ram mushroom - rare, red-listed and delicious www.grib.tv

The “ram” mushroom is a delicacy of our forests!

Conclusion

To avoid becoming a victim of poisoning, you should go to the forest after familiarizing yourself with the name and description of edible mushrooms that are most often found in the region. Take only those specimens that have all the signs of edible mushrooms (pleasant mushroom aroma, muted color, dim color at the break).

There are little-known varieties that grow on trees (poplar, hazel, oak). Among them there are a large number of poisonous ones, so you should not put such a find in the basket. They are not classified as delicacies due to their mediocre taste. The only exception is chicken mushroom, which resembles poultry meat in taste and smell.

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

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

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

Characteristics of edible mushrooms

General criteria for edible mushrooms include:

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

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

One more important point in this matter is the area of ​​growth. Usually edible species grow away from their dangerous doubles. Therefore, a proven harvest location can significantly reduce the risk of encountering poisonous mushrooms.

Common Misconceptions

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

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

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

Expanded list of edible mushrooms and their descriptions

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

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

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

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

Ryzhik

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

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

boletus

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

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

Boletus

A beloved nutritious mushroom that grows in temperate zones.

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

Butter

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

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

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

Chanterelles

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

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

Mosswort

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

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

Suitable for all types of preparation and processing.

Russula

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

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

Honey mushrooms

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

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

Raincoat

This species prefers coniferous and deciduous forests.

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

Ryadovka

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

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

Dubovik

A tubular edible mushroom that grows in sparse forests.

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

Oyster mushrooms

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

Champignon

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

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

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

Conditionally edible mushrooms

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

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

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

The best time for mushrooms is autumn. But there are also types of edible mushrooms that appear as early as May. When going into the forest, be careful: without reading the photos, names and descriptions of edible mushrooms, there is a high risk of collecting poisonous varieties, and this, at a minimum, is fraught with poisoning. If you are in doubt, experienced mushroom pickers will help you determine which mushrooms are edible. It’s even better if such an expert goes with you on at least the first “quiet hunt.”

The best edible mushrooms of the first category

First, check out the photo and description of edible mushrooms of the first category, which are distinguished by excellent taste and are extremely popular among mushroom pickers.

Porcini

Porcini(Boletus edulis), boletus, is considered the best edible mushroom, the most valuable in nutritional terms. He is appreciated for his high taste qualities and for the opportunity to use in all types of processing. Salted, dried, boiled, fried, canned, pickled - it is good in any form, and both the cap and the stem are used.

This mushroom is found mainly in the Northern Hemisphere, in Russia - most often in the European part, as well as in Western Siberia and in the Caucasus. As the name suggests, this type of edible mushroom most often grows in forests, and on all soils except peaty ones, often large families. The first mushrooms may appear as early as May, but it mainly bears fruit from June to October.

The porcini mushroom has about 20 forms, forming mycorrhiza with many tree species, especially often - with spruce, pine, birch, oak, beech, hornbeam. Hence the name of its various forms.

Pay attention to the photo and description of this edible forest mushroom - the most common spruce boletus has a brown, reddish-brown or chestnut-brown cap, smooth, dry, and a long stem:

The pine porcini mushroom has a dark brown cap with an olive tint or almost black. The leg is short and thick.

The birch boletus has a light brownish, ocher-yellow or whitish cap on a short thick stalk.

Now compare these boletus mushrooms with the photo of edible mushrooms of the oak forest - these gifts of the forest, growing under oak trees, have a brownish cap with a gray tint and a long stalk:

The pulp of the mushrooms is dense, with a pleasant mushroom smell and sweet taste, always white, and does not darken when cut or broken. The surface of the tubular layer of young mushrooms is white and does not change color after drying. With age, it turns yellow or yellow-green. Olive spore powder. These forest edible mushrooms belong to the first category.

Ryzhik

Pine mushroom(Lactarius deliciosus) grows in pine forests, prefers sandy soils. It bears fruit in August-September in Belarus, in August-October in Ukraine (Polesie and the Carpathian region). In central Russia, these edible mushrooms bear fruit from late June to October.

The cap is rounded-convex, then wide-funnel-shaped, orange-red, up to 17 cm in diameter with a drooping, less often straight, edge. The skin is smooth, moist, sticky.

As you can see in the photo, these edible mushrooms got their name from the color of the pulp - it is orange, with a soft, resinous smell and taste:

The milky sap turns green in the air, then turns brown.

The plates are yellow-orange and turn green when pressed. The leg is up to 8 cm high, cylindrical, hollow, smooth, the same color as the cap.

There is also spruce camelina, or spruce grass, which grows most often in young spruce forests. It has a thinner cap than the pine one, reddish-orange or bluish-greenish. The milky juice is carrot-red in color.

As you can see in the photo, this type of edible mushroom has a stem of the same color as the cap or a little lighter:

It turns green in the salt. One of the most delicious mushrooms classified in the first category. It can be salted, canned, pickled, boiled and fried. They say that salted saffron milk caps are superior in calorie content to chicken eggs and beef.

Real milk mushroom

Real milk mushroom(Lactarius resimus) - famous mushroom in Russian cooking. It is even called the “king of mushrooms,” although it belongs to the laticifers and has always been used only salted. It is found in birch and pine-birch forests with linden undergrowth in fairly large groups, from July to September (in Belarus - from August to September), forms mycorrhiza with birch.

The cap of this edible mushroom of the first category is round, up to 20 cm in diameter, fleshy, dense, initially flat, depressed in the center, with a curled shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely noticeable watery areas.

The pulp is white, dense, brittle. The milky sap is white and turns yellow in air. Pungent, with a pleasant “milk” smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots. After salting it acquires a bluish tint.

The name of this forest garden mushroom can often be heard in a Russian proverb:"Gruzdev called himself get in the body".

Popular edible mushrooms of central Russia with photos and names

Here you will learn the names and see photos of edible mushrooms, which are most often found in Russian forests middle zone.

Larch oiler

Larch oiler(Suillus grivelli) grows in deciduous forests of the middle zone, the Urals and Siberia, especially in young plantings, from July to October.

The cap of this popular edible mushroom is fleshy, cushion-shaped or cushion-convex in shape, lemon-yellow in color, slimy, and shiny in dry weather. Diameter - up to 15 cm. The pulp is light yellow, does not change color when broken or turns slightly pink.

The tubular layer is yellowish-gray, covered with a film, which, as the mushroom grows, breaks and forms a ring on the stem. The leg is cylindrical, smooth, up to 8 cm long, up to 2 cm thick, yellow above the ring, brownish below it. Edible mushroom of the second category. Before cooking, remove the skin from the caps.

Marsh Russula

Marsh Russula(Russula paludosa) usually found in damp pine forests, along the edges of swamps, on moist peaty-sandy soils from June to September. Forms mycorrhiza with pine.

The cap of this mushroom is up to 15 cm in diameter, at first convex, then flat-depressed, red, brownish in the middle, sometimes with yellowish-brownish spots, bare, smooth, with a smooth or slightly ribbed edge.

Look at the photo - this edible mushroom of central Russia has wide plates, with a slightly jagged edge, first white, then creamy-yellow, forked at the stem:

The pulp is white, sweetish, but young plates are sometimes caustic. The leg is white, sometimes with a pinkish tint, slightly shiny.

Connoisseurs consider marsh russula to be a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Marsh russula is used for pickling, salting and fried. Belongs to the third category.

This edible mushroom of the middle zone bears a resemblance to the false chanterelle, or cocoon (Hydrophoropsis aurantiaca), which differs from the ordinary one in its reddish-orange color, a rounder cap and a hollow stem.

Moss fly yellow-brown

Moss fly yellow-brown(Suillus variegatus), bog moss, yellow aspen. This edible mushroom grows in Russia, mainly in the northern half of the forest zone, in pine and mixed pine forests, on moist sandy soils and mossy places. This edible mushroom usually grows in the forest in groups, from June to October.

The cap is up to 12 cm in diameter, with a thin edge, fleshy, cushion-convex, sometimes flat, finely scaly, yellow-brown, velvety, slightly slimy, with a non-separable skin.

The pulp is dense, yellowish, slightly bluish at the break, with a pleasant mushroom taste and a faint fruity smell.

A tubular layer of tobacco-brown or yellow-olive color, attached to the stem or slightly running at the bottom, with small pores. Spore powder is ocher.

Pay attention to the photo of this edible mushroom, common in Russia - its stem is up to 8 cm long and up to 2 cm thick, cylindrical or widened towards the base, dense, solid, smooth, pale yellow:

Edible delicious mushroom third category. They are consumed boiled, fried, pickled, salted, dried and canned. The skin of the cap is not removed. It turns brown when salted and dried.

According to the description, this edible mushroom looks like goat(Suillus biovinus), but goat has wider pores and elastic flesh. It is similar to the inedible pepper mushroom, which has a rusty-red color on the lower surface of the cap, large pores and flesh with a peppery-hot taste. Due to its resemblance to boletus, especially when young, it is sometimes called yellow aspen.

Gray row

Gray row(Tricholoma portentosum), pine tree Distributed mainly in the central and western regions former USSR, in pine and mixed forests, on sandy soils. Delicious edible species mushrooms of the fourth category.

It grows singly and in groups, often in large rows, from September until frost.

The cap is up to 15 cm in diameter, fleshy, initially convex, then flat, the edges are uneven, often cracked. The cap is sticky to the touch, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish in color, brittle and loose, slightly yellow at the break, has a pleasant taste and floury smell. The plates are jagged, sparse, white, grayish or yellowish, wide and thick. Spore powder is white. The stalk is up to 15 cm long and up to 2 cm thick, cylindrical, white or yellowish in color, usually deeply buried in the soil.

Used fresh, pickled and salted. When salted and boiled, it acquires a white color, rarely with a faint chestnut tint. The gray row is somewhat similar to the inedible or slightly poisonous row - smelly, soapy and pointed.

Here you can see photos of edible mushrooms in Russia, the names and descriptions of which are presented above:

Edible champignon mushrooms and their photos

Here is a description and photo of edible mushrooms that not only grow in the forest, but can also be grown in cultivation.

Common champignon

Common champignon(Agaricus campestris), pecheritsa, meadow champignon, grows on manured soil in gardens, vegetable gardens, near homes, fields, meadows, in the steppes, sometimes in large groups, from June to September, and in the southern regions - from May to late autumn.

As can be seen in the photo, the edible champignon mushroom has a cap up to 15 cm in diameter, thick-fleshy, dry, hemispherical, then flat-convex, with a downward curved edge, white or whitish-pink, with small brownish fibrous scales:

In a young mushroom, the edges of the cap are connected to the stem by a white thick blanket, which later leaves a leathery white ring on the stem.

The pulp is dense, thick, white. It turns a little pink at the break. With a spicy taste and a strong pleasant mushroom aroma. The plates are loose, frequent, thin, white, then pinkish, and with age they acquire a dark brown color with a purple tint. The caps are easily separated from the pulp. The spore powder is dark brown, almost black.

The leg is up to 10 cm long and up to 3 cm thick, cylindrical or club-shaped, solid, smooth, fibrous. White or yellowish, with a white membranous ring, which disappears in old mushrooms.

The edible champignon mushroom is very tasty and belongs to the second category.

In countries Western Europe considered first class delicious mushroom. It can be dried, pickled, salted. It is suitable for preparing all types of dishes, gravies and side dishes.

Cultivated champignon

Cultivated champignon(Agaricus bisporus), or bisporus champignon, grows in shelterbelts, in steppes, fields, meadows, pastures, in gardens and parks, in forest glades, vegetable gardens, along roads, in rich manured soils from June to October.

The cap is up to 10 cm in diameter, fleshy, semicircular, then convexly spread, scaly in the middle. In a young mushroom it is white, then dirty brown, scaly or smooth. Turns red when pressed. The pulp is dense, white, reddening at the break, with a pleasant mushroom smell and taste. The plates are loose, frequent, pinkish, then dark brown. Spore powder is dark brown. The leg is up to 6 cm long and up to 2 cm thick, cylindrical, smooth, fibrous, whitish-reddish with a lagging whitish thick ring.

Edible good mushroom second category. Suitable for all types of culinary processing. In 70 countries around the world it is cultivated in greenhouses, greenhouses and special rooms - champignon farms.

Compare photos of these edible mushrooms in the forest and those grown in cultivation:

What edible mushrooms grow in a coniferous forest: photos, names and descriptions

This section of the article is devoted to what edible mushrooms are in coniferous and mixed forests.

Autumn honey fungus

Autumn honey fungus(Armillari mellea), the honey fungus is real. Found everywhere where there are forests. Usually grows in large colonies on old stumps, on dead wood, near trunks and on the roots of conifers and deciduous trees, in clearings, from mid-August until the first frost.

The cap of this edible mushroom of coniferous and mixed forests with a diameter of 2 to 12 cm, thin-fleshy, spherical at an early age, the edges are curved inward, later flat-convex, with a tubercle in the middle, dry, brownish or gray-yellowish in color, more dark.

The pulp is white, dense, does not change color when broken, has a pleasant mushroom smell and sour taste. The plates are attached to the stem with a tooth or descending, thin, frequent, yellowish-white, covered with small brownish spots. The leg is up to 15 cm high with a thickness of 1-2 cm, cylindrical, slightly thickened in the lower part, with a membranous white ring that disappears with age, brownish in color, dense, elastic, slightly scaly in the lower part.

This very tasty edible mushroom of coniferous and mixed forests belongs to the third category. Fried honey fungus and in soups is the most delicious of all agaric mushrooms, with the exception of saffron milk cap. In marinade and pickling, its taste ranks after saffron milk caps and milk mushrooms.

It is eaten freshly boiled and fried, salted and pickled, dried and canned. It should be salted only after preliminary boiling. Since the legs of the honey mushroom are highly fibrous, they are almost never used for food; preference is given to the caps.

If honey mushrooms are poorly cooked or cold-salted, then cases of poisoning cannot be ruled out.

Autumn honey fungus is similar to the inedible common flake, which is distinguished by an ocher-yellow cap covered with pointed scales. The taste of common flake resembles radish.

False, deadly poisonous honey mushrooms can be mistaken for autumn honey fungus: brick red and grey-yellow.

Whole russula

Whole russula(Russula integra) grows in small groups in deciduous and coniferous forests of the southern half of the forest zone of the former USSR, from July to September.

The cap is up to 12 cm in diameter, at first hemispherical, later prostrate, in the middle - depressed, striped, dark red or chocolate, fading to white, with a tuberous pink-red edge.

The pulp is white, dense, slightly acrid. The plates are creamy, then ocher. The spore powder is light ocher.

Look at the photo of this edible mushroom of coniferous and mixed forest - its stem is white, smooth, up to 10 cm long and 3 cm thick:

Edible mushroom of the third category. Used fresh and salted, it is similar to marsh russula, but smaller.

Loader white

Loader white(Russula dlica), dry mushroom, found in the northern half of the forest zone of Russia, in the Caucasus, Far East, Altai, in Belarus and less often - in Ukrainian Polesie and forest-steppe, in deciduous and coniferous forests, often in large groups from July to October. Forms mycorrhiza with oak and hornbeam.

The cap is 5-20 cm in diameter, fleshy, dense, dry, matte, finely pubescent, then bare, flat-convex, with inwardly curved edges and a depression in the middle, white - in young mushrooms and with age turning yellow and taking on a funnel-shaped shape. The cap usually has particles of soil stuck to it.

The pulp is dense, fragile, white. Doesn't change color when broken. Without milky juice, non-caustic, with a pleasant smell and sweet taste. The plates are white, with a greenish tint, first adherent, then descending, thin, frequent, branched, bitter in taste. Spore powder is white. The leg is up to 5 cm long and up to 2 cm thick, smooth, tapering downward, strong, initially solid inside, then hollow, white, slightly brownish.

Edible good mushroom of the second category. Used fresh, salted and pickled.

When salted it has a pleasant white color. Very similar to milk mushrooms, but does not have milky juice. Since it belongs to the genus Russula, it is sometimes believed that it must be boiled before cooking. However, many consider this unnecessary.

Names of edible forest mushrooms with photos and descriptions

What other names of edible mushrooms are familiar even to inexperienced mushroom pickers?

Common chanterelle

Common chanterelle(Cantarellus cibarius), the fox is real. This is a very common and high-yielding type of mushroom. They make up approximately 20% of the yield of all mushrooms growing in a mixed forest. There are twice as many of them as there are Valuevs.

This mushroom is found throughout the forest zone of the former USSR, mainly in the central and western regions. It grows in coniferous and mixed forests in large groups, especially in rainy summers, from July to late autumn.

The cap is up to 10 cm in diameter, fleshy, at first convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, elastic, yellowish-whitish, with a strong odor reminiscent of dried fruits and a spicy peppery taste. The mushroom almost never turns black. The plates descend to the stem, sparse, thick, in the form of folds, yellow. The spore powder is pale yellow. The leg is up to 6 cm long, up to 2 cm thick, yellow, even, solid, smooth, bare, expanding upward, turning into a cap.

Edible tasty mushroom of the third category. Used fried, boiled, dried, pickled and salted.

In marinade and salting, the color is retained and turns slightly brown. Chanterelle sauces and seasonings are especially tasty. It is rich in microelements, especially zinc, and contains substances that have a detrimental effect on pathogens of purulent diseases.

Summer honey fungus

Summer honey fungus(Kuehneromyces mutabilis) grows on rotting deciduous wood, stumps, especially birch, usually in large groups, from June to October.

The cap is up to 7 cm in diameter, thinly fleshy, flat-convex, with a smoothed tubercle, in a young mushroom it is covered with a cobwebby private blanket, wet, sticky, reddish-brown, when drying ocher-yellow, two-colored - lighter, brighter in the middle, with dark edges, as if soaked in water. The pulp is soft, watery, thin, light brownish, with a pleasant taste and smell of fresh wood.

The plates are attached to a tooth or slightly descending, frequent, narrow, whitish, later rusty-brown. Spore powder is brown.

Leg up to 8 cm long, cylindrical, tapering downwards, often curved, at first solid, later hollow, hard, woody, with a narrow filmy, brown ring with a banded surface, above it - whitish-cream, below - black-brown, more scaly .

An edible mushroom of the fourth category, valued for its high taste. Used fresh, pickled, salted, dried.

Polish mushroom

Polish mushroom(Xerocomus badius) grows mainly in the western regions of the former USSR - in Belarus, Western Ukraine, the Baltic states, in coniferous (especially pine) and mixed with pine forests, singly and in groups, in August-September.

The cap is more or less slimy, shiny in dry weather, 5-12 cm in diameter, cushion-convex, then flat, smooth, brownish-brown, chestnut.

The pulp is straw-yellow, turns blue when broken, with a pleasant smell and taste. The tubes are adherent, sometimes free, with small angular pores, yellowish-greenish, darkening when pressed. The leg is up to 9 cm long, up to 3 cm thick, dense, smooth, sometimes narrowed towards the base, yellowish-brown.

A good edible mushroom of the second category. The taste is reminiscent of a porcini mushroom. It is dried, fried, salted and pickled.

Here you can see photos of types of edible mushrooms, the names of which are listed above:

Names of edible mushrooms from deciduous forests of the Moscow region with photos and descriptions

And in conclusion - a description, photo and names of edible mushrooms in the Moscow region growing in deciduous forests.

May mushroom

May mushroom(Calocybe gambosa), St. George's mushroom, Mike, grows in sparse deciduous forests, on pastures, pastures. This edible mushroom grows in the Moscow region and some central Russian regions in May-June.

The cap is fleshy, first convex in shape, then spread, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is creamy, yellowish, off-white. The plates are frequent, adherent to teeth, whitish, with a creamy tint.

The leg is up to 10 cm long, up to 3 cm thick, dense, club-shaped, whitish, yellowish or brownish-cream. The pulp is thick, dense, white, soft, mealy in taste and smell.

Edible mushroom of the fourth category. Can be consumed freshly prepared.

Semi-white mushroom

Semi-white mushroom(Boletus impolitus) grows in deciduous, mainly oak, forests in August-September.

The cap is initially convex, with age it becomes half-prostrate, light pinkish-brown, yellow-brown, fibrous, sometimes cracking. Diameter - up to 20 cm. The pulp is thick, pale yellowish, with the smell of carbolic acid in old mushrooms.

The tubular layer is first bright yellow, then greenish-yellow.

The leg is tuberous-swollen, yellow, brownish-reddish at the top, slightly fibrous, up to 10 cm long and up to 5 cm thick.

A good edible mushroom of the second category. It can be dried, boiled, pickled.

boletus

boletus(Leccinum scabrum) ordinary, obabok, black mushroom, black mushroom, grows in birch groves, forests mixed with birch, in clearings and hillocks, near roads, singly and in groups, from June to September.

The cap of this edible deciduous forest mushroom is up to 20 cm in diameter, fleshy, bare or thin-tomentose, dry, slightly slimy in wet weather, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but quite soon becomes loose, grayish-white, does not change color when broken, with a faint pleasant mushroom smell and taste.

As can be seen in the photo, these edible mushrooms of the Moscow region have a tubular layer that is spongy, finely porous, easily separated from the pulp, whitish, darkening with age, often with brownish spots:

Spore powder is olive brown.

The leg is up to 15 cm long, white, with longitudinal scales from dark brown to black.

Some consider this mushroom to be edible in the second category, others classify it as third, although they emphasize its taste. It is good fried and boiled, not inferior to porcini mushroom. It is also dried and pickled.

To avoid blueing, which occurs with all cooking methods, it is recommended to soak the mushroom in a 0.5% solution of citric acid before eating.

If quince grows on your site, you are long years you will be provided with delicious fruits - this plant is very durable, its lifespan...