Mushrooms growing in clusters on the ground. Types and names of mushrooms with pictures. Characteristic features of edible mushrooms

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

Today's article contains the most popular types of mushrooms with a detailed description and distinctive features that tell you how to distinguish false and poisonous species from conditionally edible and edible mushrooms. Useful information, presented in a short form, can become not only useful in the study, but also a lifesaver and an extra reminder for quiet hunting.

mushroom classification

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

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

Mushroom season and sprouting sites

You can find mushrooms even close to the roadway. True, it is not worth collecting the gifts of nature near polluted areas. Mushrooms - resemble a sponge that absorbs toxins and poisons. Therefore, in order not to harm their health, doctors always urge to collect only in places remote from the city. The absence of factories, roads and accumulations of garbage will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is more correct to start the hunting season in forest zones, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous pillow. After all, clean air, lack of garbage, a favorable climate and fertile soil allow mushrooms to grow in large numbers.

The very first harvest appears in the spring. Since mid-April, mushroom pickers go hunting for morels and lines. In the month of May, there are boletus (boletus and boletus), May row, champignons, puffballs and russula.

In the summer, mushrooms become many times more. In the conifer, mushrooms and mushrooms begin to appear, in the open spaces of fields and deciduous forests - mushrooms, as well as russula and semi-porcini mushrooms. Next to the edible gifts of the forest are fly agaric and pale grebes.

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

In autumn, noble breeds predominate: chanterelles, mushrooms, mushrooms, mushrooms and milk mushrooms.

In winter, when the temperature is kept within 0 - 10 degrees Celsius, winter mushrooms can be found in forest areas.

Useful properties of mushrooms

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

1) Mushrooms are ideal for diet in diseases of the gastrointestinal tract, diabetes and kidney disease.

2) Fresh mushrooms are low-calorie and suitable for diet food.

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

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

Edible breeds, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will allow not to confuse valuable breeds with false ones.

Porcini

Mushrooms are the most valuable representatives of edible mushrooms. Thanks to their usefulness, rich taste, pleasant aroma and large size, cooking and eating them is a pleasure. They do not require heat treatment and are prepared without pre-boiling. From them you can cook any dishes of Russian cuisine, from light soups to gourmet snacks. In addition, mushrooms can be dried, frozen and used for harvesting for the winter.

With the collection of porcini mushrooms, you should be extremely careful. Beginners should learn to distinguish mushrooms from false and poisonous counterparts. We are talking about bile and satanic fungus.

boletus

The category of obabkovy includes boletus. They have a red-red hat, resembling a half circle and a fleshy leg. On the back of the hat there is a spongy surface resembling small tubes scribbled together.

boletus

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

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

Dubovik

Fans of porcini mushrooms will surely like the dubovik. A massive mushroom with a large rounded cap and a fleshy stalk, have a gently lemon pulp. Unlike its false counterpart, the satanic mushroom, it has a less intense color, but turns blue in the cut in the same way.

Chanterelles

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

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

Oilers

It's easiest to define. They have a slimy surface on the cap. A thin film covering the hat is removed during cleaning to continue the heat treatment of the harvested crop.

False butter has a purple hue, less often - dark, close to black.

mokhovik

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

Place of growth - a pillow of moss.

Champignon

Honey mushrooms

The most popular are Assumption mushrooms that grow in deciduous and mixed forests. Their distinguishing features are: small size, pimples on the hat, a ring on the leg and a light brown tint.

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

Russula

There are many varieties of russula. They are not recommended for beginners who can confuse edible and conditionally edible varieties with false counterparts. Especially, such caution concerns russula of red and purple color.

Raincoat

It is difficult to confuse raincoats with other mushrooms. Small balls of white color with pimples, edible only at a young age, when the flesh has a dense, white color. With age, raincoats deteriorate, and their filling resembles a firecracker. No wonder people call them gypsy dust.

mushrooms

One of the most expensive and delicious gifts of the forest can be attributed mushrooms. Most often they grow in coniferous. Young pines and spruces are favorite places for the germination of mushroom mushrooms.

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

pink wave

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

cobweb

Umbrella

A repulsive appearance is often deceiving. Umbrella or pop, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Ryadovki

Lines and morels

They germinate in the spring. They have a "brain-shaped" hat forum. Some are more elongated, others are shorter. Abroad, the lines are classified as inedible and even poisonous mushrooms. In Russia, there were no cases of poisoning, and they continue to be collected on a par with other edible mushrooms.

oyster mushrooms

The simplest mushrooms, both for growing and harvesting, are oyster mushrooms. It grows on trees from the beginning of spring and bears fruit until the first frost. Less commonly, mushrooms survive even after a dormant period.

birch sponges

In spring, you can enjoy the harvest of birch sponges sprouting on birch trees. When young, they are edible and incredibly tasty.

Pictures of mushrooms with names edible and inedible, photo:

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

White mushroom (boletus)

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

White mushroom (Boletus edulis). © Michael Wood

A small boletus can be completely white, with age its hat becomes brown, and then dark brown. Also, with age, the hat unfolds: in babies it is semicircular, with edges adjacent to the leg, in adult whites it is unfolded, simply convex, maybe flat. The tubules (those that are on the inside of the cap) are white at first, then light yellow, then greenish, even completely green. The leg of the boletus looks like a barrel, extended downwards, white or cream.

White mushroom (Boletus edulis). © Dezidor

The porcini mushroom has other forms: mesh (with a slightly cracked hat), dark bronze (with a dark brown, almost black hat), rooted (yellow-brown, with completely yellow tubules and a leg and a slightly bluish flesh on the cut) . There is a royal boletus with a red hat and yellow tubules and a leg. All of them are edible and very tasty.

Carefully! White can be confused with the inedible bile and satanic mushrooms, as well as the poisonous pink-gold boletus.

. © Ak ccm . © H. Krisp . © Archenzo

• Gall fungus, gall fungus (Tylopilus felleus). An adult gall fungus has pinkish tubes and pores. It is not poisonous, but it tastes so nasty that it was called bile for a reason.
• Satanic mushroom, satanic boletus (Boletus satanas). The satanic mushroom is distinguished by a red leg (it is yellowish right under the cap) and orange-red tubules, the pores of which turn blue when pressed.
• Pink-skinned boletus, pink-skinned boletus, pink-golden boletus (Boletus rhodoxanthus). Pink-golden, poisonous, boletus looks like a satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.

Honey agaric

Honey mushrooms also grow in large groups and, as a rule, every year in the same places. Once you find a honeycomb colony, you can "graze" on it annually.

Autumn honey agaric (Armillaria mellea). © MdE

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

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

False honeysuckle sulfur-yellow(Hypholoma fasciculare). © Rasbak

Carefully! The summer honey agaric can be confused with the poisonous sulfur-yellow false honey agaric. They differ in the leg (it is smooth, without scales in the false foam) and the color of the sulfur-yellow honey agaric is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false honey agaric has a very unpleasant smell, while the real one has a pleasant, mushroomy one. If that means anything to you, of course.

Chanterelle

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

Common chanterelle (Chanterelle). © James Lindsey

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

Talker orange, or false fox(Hygrophoropsis aurantiaca). © H. Krisp

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

Nigella (black mushroom)

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

Black breast (Lactarius turpis). © Igor Lebedinsky

They grow mostly under Christmas trees, and grow in groups, which is not noticeable at first glance. Simply, finding a blackie, do not leave the place. Squat down and look at the ground for a long, long time. Mushrooms will "grow" right before your eyes! Most likely, it will even turn out that you sat down on a couple of milk mushrooms ...

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

Butter dish

The flesh of butterflies is white, in adults it is yellowish or completely yellow.

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

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

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

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

Boletus (boletus) and boletus

Boletus boletus may have a brown, gray or even black hat and white or cream tubules, which can become dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. You can only confuse the boletus with the boletus, whose hat is orange, brick red or ocher yellow. But don’t confuse it, it won’t get worse, because both of these mushrooms are edible and very tasty.

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

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible ones. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will find out what edible mushrooms are, what types they are divided into, where they grow and how they look, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). All these are hat mushrooms, they make up only a small part of a vast kingdom.

They can be divided according to many criteria. The structure of the cap is of the greatest importance to us, since sometimes it differs in twins.

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• tubular (spongy) - the bottom of the cap consists of the smallest tubes, resembles a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) - shriveled hats.

You can also divide forest gifts by taste, by the method of spore formation, shape, color, and the nature of the surface of the cap and stem.

When and where do mushrooms grow

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in humus-rich soil that warms up well. The gifts of the forest do not like strong waterlogging and excessive dryness. The best places for them are in the clearing, where there is a shade, on the edges, forest roads, in plantings and copses.

If the summer is rainy, mushroom places should be looked for on a hill, and if dry, near trees in the lowlands, where there is more moisture. As a rule, specific species grow near certain trees. For example, camelina grows near pines and spruce; white - in birch, pine, oak; boletus - at the aspen.

Mushrooms in different climatic zones appear at different times, one after another. Let's analyze the middle band:

• The first spring forest harvest - lines and morels (April, May).
• In early June, boletus, boletus, boletus, russula appear. The duration of the wave is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years, there is no break between the June and July waves. Since July, the mass appearance of the mushroom harvest begins.
• August is marked by the massive growth of mushrooms, especially ceps.
• From mid-August and early autumn, chanterelles, mushrooms, milk mushrooms grow in huge families in favorable weather.

In broad-leaved forests, the main season lasts from June to October, and from November to March, winter mushroom can be found in the forests. Field mushrooms are more common in the steppes: umbrellas, champignons, raincoat, meadow mushrooms. The season is from June to November.

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called "forest meat" or "forest bread".

The nutritional value:

• Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are a significant part of the diet, however, due to the content of fungin, it is better to exclude them from the menu for people suffering from diseases of the kidneys, liver and gastrointestinal tract.
• Carbohydrates in "forest meat" is much less than protein. Mushroom carbohydrate differs from vegetable and is absorbed better, much like milk or bread.
• Fatty substances are absorbed like animal fats by 92-97%.
• The composition contains tartaric, fumaric, citric, malic and other acids.
• The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
• Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
• The composition contains trace elements - zinc, fluorine, manganese, iodine, copper.

Edible gifts of the forest have many benefits, since ancient times they have been used to treat diseases. Now it is healthy and tasty food, and vegetarians replace meat with them.

Mushrooms are able to increase immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. More information about contraindications and beneficial properties of mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible? After all, almost everyone knows boletus, but rare and unusual specimens are found in the forest. There are many ways.

For example, in my childhood I had an interesting encyclopedia with pictures and descriptions, plus I always went to the forest with experienced mushroom pickers. By the way, this is the best idea to take with you to the forest, a person who understands mushroom matters.

A few general tips:

1. Take a closer look if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from twins.
3. Learn the colors, white and greenish often indicate a poisonous lookalike.
4. Do not taste mushrooms, they are not always bitter, for example pale grebe, a little sweet. Such an experiment can result in poisoning.
5. On false and poisonous twins, a skirt is often found.

These are just a few of the signs. Basically, each pair of twins has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and the name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

The mushroom king has a light leg, the sponge under the cap is cream and white. If you break the hat, it will not darken. He has several false and poisonous twins. For example, in a satanic mushroom, the fracture will turn blue, and in the gall it will turn pink, the broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.

Boletus (boletus)

The color of the cap varies from dark brown to light beige. has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its hat is gray or pinkish.

Quite a massive mushroom with a velvet cushion-shaped cap, with lemon-yellow flesh. The leg at the base is red, and turns blue at the cut. It is confused with a satanic mushroom, but it is lighter in color.

A real chanterelle has a color from pale pink to orange, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color is from orange to red. The edges are jewelry smooth, and when broken, white juice is released.

Oiler is a yellow mushroom with a slippery spongy hat, which is connected to the leg by a film. In false oil, the hat is dark, sometimes with a purple tint, under it there are plates. The peel of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In "youth", his hat is convex velvet, and over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg is without any inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the flywheel is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Mushroom grows in well-lit places. You can confuse a popular mushroom with a pale toadstool or a smelly fly agaric, and they are deadly poisonous. The toadstool has light plates, but there is no skirt under the hat.

There are light cream and brown shades, they have skirts on the leg, and scales on the hat, they are lamellar, grow on stumps. False mushrooms are brighter, they do not have a film ring.

In young russula, the hat is spherical, while in mature ones it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The flesh is crisp and white, changing color when cut. If the russula is bright red or purple, most likely you have a double in front of you.

Raincoat (hare potato, fluff)

A real raincoat is shaped like a ball, often on a small leg. Its color is white or beige. The pulp is dense, white. In the false puffball, the flesh has a purple hue, the skin is dark.

Often grow near pines and larches. The hat eventually begins to resemble a funnel, its color is orange, red or bluish-green. She is smooth and sticky. The slice will turn green over time.

It has a flat pink cap with a depression in the center and a discreet circle pattern, the edges of which are bent inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Twins often have scales, a greenish color, distinct from the white flesh.

Cobweb (bog)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult cobweb resembles a toadstool. False twins are foul-smelling, irregularly shaped, and covered in scales.

The umbrella got its name due to the long stem and the characteristic shape of the hat, at first the shape is spherical, then it resembles an umbrella. The color is white, with a hint of beige, a darker spot in the center, and the surface is cracked. Plates darken with age. Many twins that differ in color may have a pungent odor and loose flesh.

Talkers

The cap of the govorushka at first has a hemispherical shape, then it is depressed, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The flesh is white, dense, although it loosens with age. False talkers are white.

Ryadovki

Agaric mushrooms deserve their name because they grow in rows or circles (witch's circles). The cap of a young rowing resembles a ball, and then straightens. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, mucous. The leg is velvety, often has a pink-brown color. The poisonous doppelgänger has a dirty gray color, be careful!

Stitches

More often lines are found in a pine forest, due to possible frosts, black spots appear on its cap. The cap itself grows together with the leg, has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the lines, the lighter the hat. The leg is also not even, and the flesh is white and breaks easily.

Morel

The surface of the morel cap, as if all in cells, is ovoid in shape. Its color is greyish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from the egg, emits an unpleasant odor and is covered with mucus.

oyster mushrooms

Oyster mushrooms grow on a tree, under each other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, the color is gray with a purple tint. The plates are frequent, dense, have a gray color. The edges are concave, the legs are short, dense. False oyster mushrooms are brighter and of other shades.

Now you know how to test a mushroom and find out if it is edible or not. You can go to the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decompose.

Video - edible mushrooms with a description

Leave comments, share the article "Edible mushrooms - photo and name" with friends on social networks. Leave the article bookmarked so that the right mushrooms are always in front of your eyes. All the best!

To collect edible mushrooms, it is not necessary to wait until the end of summer. Many appetizing species have inhabited the forest since June, and especially the early ones - already from spring. Knowing the species of some edible mushrooms will help distinguish them from dangerous ones.

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

Morels

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

Subpricot

Scientific name - thyroid rosacea. It has brown legs and a hat. The diameter of the latter is from 1 to 10 cm. The white pulp, which tastes good, is traditionally used in canning. Grows in gardens and wild groves with apricot.

Subpricot

oyster mushrooms

They grow in limbo on stumps, attaching to them with a thin leg. The color of the hat, often growing up to 30 cm in diameter, varies from snow-white to brown. Oyster mushrooms usually form whole flocks, which makes them easier to collect.

Meadow mushrooms

These are thin agaric mushrooms, appearing in May in glades and forest edges in the form of "witch's rings". The diameter of the chestnut hat is quite small: less than 4 cm.

Meadow mushrooms

Champignons

These valuable forest dwellers appear in mid-May in warm climate regions, choosing well-lit open spaces. The globular hat is painted white, and the leg may have beige shades. It is widely used in cooking, including for the preparation of gourmet dishes.

Gallery: edible mushrooms (25 photos)

boletus

They appear everywhere at the end of May. This is a hat mushroom that loves the sun. Boletus usually grows in "families" around trees. Their hemispherical cap can be either white or dark brown, depending on the age of the find. It is important to distinguish between boletus and gall fungus: the latter has a burning taste with bitterness and a pink layer of spores, while in boletus spores the spores are gray.

boletus

Oilers

Appear simultaneously with boletus, but prefer pine forests. A distinctive feature of the butter dish is a brown cap covered with a sticky film.

How to pick mushrooms (video)

summer edible mushrooms

In summer, spring mushrooms also grow, to which new ones join. Avid lovers of quiet hunting go to the forest from June itself, and in August, which is the peak of fruiting, everyone else joins them.

Porcini

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

The appearance of "white" is difficult to confuse with others: a fleshy hat, dyed in warm shades of brown, pink or even white, is attached to a plump leg. The pulp has a pleasant taste and aroma.

For its positive properties, it is called the "king of mushrooms." You can find "white" in forests with birches and pines, in open areas. But the fungus itself prefers to stay in the shade, hiding under fallen trees or thick grass.

Porcini

mokhovik

Grows in forests that have oaks or pines. At first glance, the flywheel resembles a butter dish, but the surface of its brown or olive cap is dry and has a velvety texture. Their diameter does not exceed 10 cm, but in a favorable environment, this figure can become larger.

Russula

It is a small and very fragile mushroom that grows in large numbers everywhere. The color of the hats is the most diverse: yellow, pink, purple, white. White flesh, easily broken when pressed, sweet in taste. Russula grow until late autumn mainly in the lowlands of any forest, and are undemanding to the soil. Despite the name, russula is better to cook: fry in breadcrumbs, boil, add to soup and potatoes, or pickle for the winter.

Russula

bittersweet

They grow in large "families" in well-moistened areas of mixed and coniferous forests. This agaric does not exceed 10 cm in diameter. His hat in a young bitter is almost flat, with time it turns into a funnel-shaped one. Both the leg and the skin are brick-colored. The pulp, like that of russula, is fragile; when damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many, making an excellent duet with potatoes when frying. They appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or bright yellow (for which they got their name). The funnel-shaped hat has a wavy edging. A nice feature of the fungus is that it is almost always untouched by worms.

Varieties of edible mushrooms (video)

Edible autumn mushrooms

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

Honey mushrooms

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

Honey mushrooms never grow alone: ​​they "attack" stumps, logs and even healthy trees in whole colonies. One family can have up to 100 pieces. Therefore, collecting them is easy and fast.

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

Ryadovki

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

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

Mokruha

It is an edible species often confused with grebes. Its cap is usually covered with mucus, but may be dry. There are different types of mokruha, for example, spruce and pink.

How to distinguish edible mushrooms from inedible

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

edible mushrooms

They have the following properties:

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

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

inedible mushrooms

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

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

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

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

What mushrooms appear the very first

Poisonous mushrooms of small size usually appear first from the ground. They are thin, fragile and unremarkable; grow literally everywhere: in forests, parks and lawns along with the first grass.

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

The importance of edible mushrooms in human nutrition

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

Before heading into the forest, you need to be sure which mushrooms are edible. Photos of mushrooms, with names, descriptions, information about the place of growth will help to understand this difficult process. With an inattentive attitude to these truly delicious gifts of nature, it is very easy to make a mistake, because a mushroom growing in the shade can differ significantly from a fellow heated by the sun's rays, and an old mushroom is completely different from a young one.

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

• Edible;
• inedible;
• Conditionally edible.

Edible mushrooms, photo and name, and description, of course, will help determine the identification of 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 range, and no more than 10-15 species are known to most mushroom pickers.

Great lovers and connoisseurs of mushrooms will always help a beginner to deal with their findings, but one should not completely trust, it is human to err. Therefore, carefully peering into the photo, and remembering exactly how the most common and valuable mushrooms look, you can easily and independently determine the edibility of the mushroom.

Mushrooms are divided into

• Marsupials or Ascomycetes.

This family includes morels and lines. Most morels are good, edible mushrooms, but unboiled lines can be poisonous.

Truffle, just as wonderful, delicious edible mushrooms with a tuberous body.

• Basidiomycetes

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

Agariaceae or champignon family

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

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

• Meadow or common. The cap of a young mushroom is from 2 to 6 cm, spherical, becomes prostrate with age, 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 stem of the mushroom is expanded at the base, white, annular;
• August. It differs from the rest in that with age the hat becomes scaly with a more intense color in the center.

Bolaceae family

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

(gray, granular, marsh and others), but the real or autumn butter dish is considered the most delicious. The cap of the mushroom is covered with a film, slippery, brown, shiny, which must be removed before cooking. The cap itself of a young mushroom is slightly spherical, and prostrate with age. Tubular layer from light yellow to olive color covered with a white veil. The flesh is white to creamy yellow. Fruits fruitfully, especially in rainy summer and autumn in pine plantations, on sandy soils.

White (boletus)

Depending on the place of growth, its forms may differ in the hat, the shape of the legs, and the reticulation of the pattern. This mushroom can be found both in summer and in autumn, both in a pine forest and in an oak forest, and its hat will depend on this. But it grows in groups, where one is there and the other is not a clue. But it is “white” because under any circumstances the color of its pulp does not change, it remains snow-white.

The hat of the mushroom is spherical, and aging becomes flat. But the lower part, the pipes turn slightly yellow when they age. The leg of the mushroom is covered with a mesh, from light brown to burgundy.

Polish

Delicious, beautiful and very fragrant. By its qualities it will not yield to white. The fungus is not picky about the neighborhood, it grows under both pine and oak, both in summer and autumn. The cap resembles a convex brown slimy cushion, and in dry weather it dries out.

Polish can be easily distinguished from all the others by the cyanotic color that enters at the place where the tubular section was injured. The tubes themselves, at the beginning, are light yellow, and then acquire a more intense green color. The flesh also turns blue when cut, and then becomes brownish.

The mushroom stem is dense, strong, white in a young mushroom, and slightly yellowed in an old one. By smell, this mushroom does not differ from a real porcini mushroom.

boletus

White, turning pink, marsh, gray and many other of his fellows grow on wet soils, both under pines and birches, both singly and crowded. Depending on the neighborhood with the tree, the hat of the mushroom can be dark brown, brown, light yellow. When it is humid, the hat is wet, in dry weather it is dry. Sometimes the mushroom grows, and the hat, as it were, lags behind, then the pulp with tubes is exposed and slightly twisted.

When cut, the mushroom is light, and when weathered, it turns pink, then darkens. Tubules at the ends are jagged, gray-brown. The leg is scaly, light up to 5 cm in height. The young fungus has a leg thickened from below, with age it becomes more slender.

boletus

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

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

The tubes of the fungus are small, gray at a young age, and then gray-brown.

Boletus white

Significantly different from their counterparts. Very large, with a fleshy top, white or with a slight pinkish-grayish tint. Underparts with fine pores when young are white, then slightly greyish.

The leg is slender downwards with expansion, the pulp of the base of the leg is blue reaching black.

White boletus, as a rule, is more autumnal than all the others.

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

Flywheel green

It can be both brown and red, olive green and burgundy. With a small convex, matte and dry cap. Tubular sublayer with large yellow pores, turns blue under mechanical action.

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

Mushroom summer-autumn, sometimes until frost. Grows in both mixed and pure coniferous forests.

Mokhovik brown

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

Kozlyak

The hat is brown with dark and light shades, slimy in the rain and dull, velvety in dry weather.

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

He loves wet places in a coniferous forest.

Strophariaceae family

Basically, edible mushrooms are “registered” in this family. However, a large category of connoisseurs classify them as "conditionally edible mushrooms." The fact is that the same mushroom has only an edible hat and 2-3 cm legs, closer to the hat, the rest of the mushroom is not edible. On the other hand, if white 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 water, and even better twice for 20-25 minutes with a change of water.

summer honey agaric

Like all strophariaceae, honey agaric 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. Favorite place of growth is old wood, stumps, the foot of dried trees.

The young fungus has a hemispherical hat, its edges are bent and turn into a veil that covers the plates. The mushroom can be any brown shade with a transition to both yellow and 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 light trace.

The leg of the fungus can reach 10 cm, and not more than 1 cm in diameter. When cut, the leg is filled, and only aging, it becomes hollow.

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

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