What mushrooms grow under the trees. Pine forest mushrooms. Eatable species

Quote message Learning to collect mushrooms.

Collect only people you know mushrooms!
Mushrooms which raise doubts it is better not to take!

Therefore, in this review, we will limit ourselves to describing the most common edible mushrooms, which will slightly expand (hopefully) the knowledge of lovers of "taking mushrooms".

White mushroom (boletus)

Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dried, salted and marinated. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.

The white mushroom cap is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very diverse: whitish, light gray. It can be yellow, brown or brown tones, purple, red, black-brown. Often, the cap of the porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin is not removed. Tubules white, later yellowish-olive or yellowish-greenish.

The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.

The pulp is dense, white, with a nutty taste and no special smell. On the cut, the flesh does not change color.

growing porcini throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.

confuse porcini with poisonous inedible mushrooms is difficult. But the white fungus has an inedible counterpart - the gall fungus. Its pulp is so bitter that even one small fungus caught in the cauldron will spoil the whole dish. It simply cannot be eaten. The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.

Ginger

edible mushroom exceptionally high quality. Some European peoples give it preference over the porcini mushroom. In many countries camelina considered a delicacy. Particularly good camelina fried in sour cream. It is not recommended to dry mushrooms.

grow up mushrooms, mainly in coniferous forests, especially in pine and spruce. They prefer lighted places: glades, edges, young forest. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to October.

The cap of an adult fungus is lamellar, funnel-shaped with a slightly wrapped, and then a straight edge. Most often, the hat of the camelina is orange or orange-red, but there are green-ocher or grayish-olive hats. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or at a break, they turn green or turn brown

The stem of the camelina is cylindrical, hollow, smooth, of the same color as the hat or slightly lighter.

The flesh is orange, turns green on the cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice stands out on the cut. In the air, it gradually turns green.

In addition to the usual camelina, in our forests there is camelina red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and pine red camelina (its milky juice is orange, and in the air it becomes wine red) .

Boletus (birch, obabok)

edible mushroom High Quality.

boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, the Far East. Grows in birch and mixed forests, swamps and tundra. Fruiting from June to September.

The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubules are whitish, brownish-gray at maturity.

The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, on the cut does not change color or turns pink.

This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations. If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution. The boletus is processed similarly. The boletus is especially good freshly fried or boiled.

boletus can be confused with the inedible gall fungus.

Boletus (aspen, redhead)

edible mushroom High Quality.

boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of nutritional value and taste, together with the boletus, it occupies an honorable second place after the porcini mushroom and camelina.

boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to September.

The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Coloration varies from red and red-brown to whitish-brown or white. The tubules are off-white, cream or greyish. The leg is cylindrical or expanding towards the base, covered with fibrous scales. The flesh on the cut turns blue, later blackens, in some species it becomes reddish or purple.

There are quite a few subspecies of boletus. It is processed in the same way as boletus.

Good edible mushroom.

common polish mushroom in coniferous, rarely deciduous forests. Prefers mature pine forests. It grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, the Caucasus. This fungus owes its name to the fact that it is widely distributed in the coniferous forests of Poland, from where it was widely exported to other countries.

Fruits in August - September.

The taste of the Polish mushroom resembles a boletus, although it belongs to the genus of mossiness mushrooms. It is recommended to cook, fry, dry, salt, marinate.

Hat at Polish mushroom reaches 12 cm. The hat is first cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, in young mushrooms with a matte suede surface. The tubules are yellow-green, turning blue when pressed.

The flesh is yellowish, turns blue at the break, then turns brown, with a pleasant smell and taste.

The leg is cylindrical, solid, sometimes with dinner or slightly swollen towards the base. The color of the legs is light brown, at the base it is lighter, fawn.

The inedible twin of the Polish mushroom is the gall mushroom.

Dubovik ordinary (Poddubovik)

poddubovik- an edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, drying. The whole mushroom is used: cap and leg. In its raw form, the mushroom is poisonous, and in combination with alcohol can cause severe poisoning.

poddubovik(common oak), belongs to the genus of tubular fungi, grows in oak-mixed, not dense forests. Very often grows on the edge of the forest.

The boletus can be found from mid-summer to autumn. This is one of the most beautiful in appearance and colors of mushrooms in the middle lane. His hat grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, very blue when broken, without a special smell and taste. The tubular layer is finely porous, yellow-green in young mushrooms, later dark red, turns green on the fault, turns blue when pressed. Leg up to 15 cm long, up to 6 cm in diameter, tuberous-thickened below, cylindrical, solid, yellow, yellow-orange under the cap, reddish below, reddish mesh above. Spore powder brown-olive.

edible mushrooms High Quality.

Fungi of this genus are distributed throughout the pine range in the northern hemisphere. Some types of oil are found even in the tropics. Only in the territory of the former Soviet Union, 15 species are known.

Oily is characterized by a smooth, sticky or slightly slimy hat. Less common are butterflies with a fibrous cap. Usually the skin on the hat is well removed. A private cover on the bottom of the hat is either present or absent, and if the hat is not sticky, then the cover is always absent. The leg of butter is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it must be cleaned, which after a long transition can be very tiring.

Oil can ordinary(late, real, yellow) - the most common among oilers. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive hat. Well developed veil, tubes are yellow. The leg of this butter dish is cylindrical, short, with a membranous ring. It bears fruit in July-September, often in large groups. It grows in pine forests, in lighted places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, the Caucasus.

Oiler late fry, boil, marinate, salt and dry well.

This mushroom bears a resemblance to the inedible pepper mushroom.

Larch butter dish- grows in the larch forests of Siberia, prefers young forests.

Its cap is lemon yellow, yellowish orange or golden brown, sticky with easily removable skin. The size of the cap is from 4 to 13 cm. The tubules are yellow, later olive-yellow. The flesh is slightly pink. Fruits in July - September.

This oiler well cooked and marinated.

Oil can granular(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, glades and in pits, rarely singly and mostly in groups from late May to early autumn.

His hat is slimy and shiny when dried, it can be from yellow-brown to brown-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off the cap and remains at the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur yellow, with drops of a milky white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.

Summer butterflies- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. The summer butterdish should be distinguished from the pepper fungus, which is part of the butterdish genus.

In fact, mossiness mushrooms are 18 species distributed in temperate latitudes in both hemispheres. The most common are: swamp flywheel, green flywheel and yellow-brown flywheel. They are all consumed boiled, fried, dried and pickled and salted.

Bog moss its structure resembles a boletus. It grows in moss places of coniferous forests. The cap and stem are yellow, with a brown tint. The spongy layer is green or yellow-olive. The flesh is yellowish, turns blue on the cut.

Flywheel green widely distributed in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His hat is pillow-shaped, dry, velvety, grayish or olive-brown. The tubules are yellowish-green with wide pores, sometimes descending to the stem. Leg continuous fibrous, yellowish or with a reddish tint, with brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense white or with a yellowish tint, does not change color or turns blue. Fruiting in June - October.

Flywheel yellow-brown. Looks like polish mushroom. Cap from hemispherical to cushion-shaped, dry, velvety. In young mushrooms, it is grayish or dirty yellow, becoming olive or reddish yellow with age. The skin is not removed. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown with a reddish tint towards the base. The flesh is yellow, becoming bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.

edible mushroom with good taste, but low nutritional value. It is used without pre-boiling. Chanterelle is distributed throughout the forests of the temperate zone of the Old World. Fruits in July - October, often in large groups.

The cap of the chanterelle is convex or flat, funnel-shaped by maturity, with a thin often fibrous edge, smooth. The entire fruit body of the chanterelle is egg-yellow, with a reddish tinge or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, marinated, salted.

Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not ubiquitous. Representatives of the genus russula distributed in the European part of Russia, in Siberia, in the Far East. In addition, russula are found in North America, East Asia.

These mushrooms have large or medium-sized fruiting bodies; caps of their various colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus to define and limit species. The differences between species are sometimes very small, making it difficult to identify these fungi.

These mushrooms appear in July, but there are especially many of them in August and September. Russula are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. The economic importance of russula is reduced due to the fragility of the fruiting bodies. Mushrooms of some species are not used by mushroom pickers because of the pungent taste. The pungent taste disappears with salting.

They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red color, but more green, blue and yellow. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, rounded, flat or funnel-shaped, depressed in the middle. The cap diameter is on average 2-20 cm. Some species have a characteristic cap edge. So, in some species, the edge of the cap is long and strongly twisted. But the edge of the cap may also be straight, especially in cases where the cap is prostrate early. Sometimes the edge of the cap is striped or tuberculate, wavy. The hat is covered with leather. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of russula caps is sticky and shiny. In some russula, the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is very diverse in color, very variable, but also stable in many cases. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies can be different. Sometimes under the influence of the sun the color fades. Simultaneously with the blanching of the skin, the coloring of the pulp of the cap is observed. Pigments are also destroyed when mushrooms are cooked. The plates of russula are free, adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception, lemon-yellow.

Grows from June to October, on birch stumps or lying trunks, sometimes on stumps of other deciduous, rarely coniferous, trees.

The hat of the summer honey agaric is up to 7 cm in diameter with thin pulp, in young mushrooms it is convex with a tubercle in the center, covered with a cobweb cover, then flat-convex, sticky during rain. The color of the cap is yellow-brown, the cap is lighter in the center. The flesh is light brown, the smell and taste are pleasant. The plates adhering to the stem, sometimes slightly descending, are light yellow in young mushrooms, and rusty-brown in old ones. Leg up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.

- a delicious, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, pickling. This mushroom, which is not known to all mushroom pickers, is very productive, it is found in Russian forests often and in large groups. The late-autumn edible mushroom hyphaloma head-shaped looks like a summer honey agaric. In contrast to the summer honey agaric, the head-shaped hyfoloma does not have a ring on the leg, the color of the plates is gray, it grows on pine stumps.

It is necessary to distinguish summer honey agaric from poisonous sulfur-yellow honey agaric, bitter in taste, without a ring with sulfur-yellow plates, and also from brick-red agaric, bitter in taste, without a ring, the hat of which is darker in the center, the plates of old mushrooms are gray or dark grey.

Autumn mushroom (real)

edible mushroom.

The honey agaric is real (autumn), is included in the genus of honey agarics of the family of ordinary lamellar groups. This popular and highly productive mushroom grows in large groups from late August until late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. Caps up to 13 cm in diameter, in young mushrooms are spherical, with an edge bent inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes absent brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste, in old mushrooms it can be a little bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. Leg up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened below, with a white membranous ring in the upper part, light at the cap, brown below, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.

High yielding edible mushroom. In young mushrooms (with a private veil without a ring), the entire mushroom is used, in mature mushrooms with a ring, only a cap. Honey agaric is good for cooking hot dishes, drying, pickling, pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, since cases of poisoning by undercooked autumn mushrooms are known. Autumn mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn mushrooms occur in July or early August, while they may not appear in the fall or bear fruit a second time.

A favorite place for autumn mushrooms are old birch forests with dry birches, on which mushrooms grow at a height of up to 5 m and above, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.

Winter mushroom (Winter mushroom)

edible mushroom.

It is found on the edges of the forest, in bushes, alleys and parks. It always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. It grows in small tufts, preferring willow and poplar, as well as other hardwoods. It is a widespread mushroom. It appears in autumn, but can also be found in winter, as it is well preserved under snow.

The hat of the winter mushroom is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the hat varies from pale yellow to brown; in the center it is darker, along the edges it is lighter, in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter above. At first, the leg of the winter honey agaric is light, but quickly darkens, starting from the base. The stem is 3-10 cm high, 3-7 cm in diameter. Under a magnifying glass, hairs are visible on the surface of the stem. The pulp is whitish. The taste is mild. The smell is weak.

Only caps are eaten, the legs are too hard. Winter mushroom is used in soups and stews, but does not have a special taste.

Winter honey agaric can always be recognized by a fleecy leg, of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything. In October, when winter honey agaric appears, it can be confused with other varieties of mushrooms, including inedible ones, but the leg of these mushrooms is smooth, the plates are darker, and the cap is not slippery.

edible mushroom.

Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.

The fruit body of the puffball of variable shape is round-shaped, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner membranes. The pulp of young mushrooms is white with a strong pleasant smell, in old mushrooms it is brown-olive. False leg up to 5 cm long, up to 2 cm in diameter may be absent. Spore powder is dark brown.

The mushroom is edible when young, when the flesh is white. It can be used without pre-boiling for hot dishes, for salting and drying.

Need to distinguish raincoat edible, from young pale grebes of the white variety with unopened common veil. If you cut a young pale grebe, then under the common coverlet, the leg and plates are clearly visible, which are always absent from raincoats.

edible mushroom.

Ryadovka violet grows in mixed and coniferous forests, more often in open places, along ditches, forest roads, on edges, glades from September to late autumn, singly and in groups, often large.

The hat of the row is purple with a diameter of up to 15 cm, fleshy, in young mushrooms it is convex, with an edge wrapped down, then prostrate, smooth, moist, brown-violet, fading. The flesh is firm, slightly watery, at first bright purple, then fading to white, with a mild pleasant taste and an aromatic aniseed smell. The plates are free or slightly adhering to the stem, wide, relatively frequent, first purple, then light purple. Leg up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes expanded at the bottom, solid, at the top with a flocculent coating, at the bottom with purple-brown pubescence, first bright purple, then whitish. Spore powder is pink-cream.

- productive edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for the preparation of mushroom caviar.

Sometimes this mushroom is also called a mouse.

Grows in forests from September until frost. Often this mushroom grows in rows, for which it got its name.

The cap of the row is dark gray or ashen in color with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The skin comes off well. Pulp with a slight pleasant smell, loose, brittle, white, slightly yellow in the air. The plates are rare, wide, slightly grayish-yellowish. The leg is strong, smooth, white or slightly yellowish, sits deep in the soil, so the cap stands out slightly above it.

- edible, quite tasty mushroom. It is used boiled, fried and salted.

edible mushroom good quality.

It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice it, since only its hat is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - greenfinch can hide there. The fungus is quite common. Less commonly, greenfinch can be found under an aspen, but here it grows a little higher, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine mushrooms are found, and where there is enough lime in the soil, there are noble mushrooms.

The main distinguishing features of greenfinch are yellow, notched plates, it grows under a pine tree. The greenfinch's hat is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is unevenly colored, often needles or sand stick to it, since it is straightened already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The stem is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often, the entire leg is in the ground, only the mushroom cap is visible on the surface. The flesh is pale yellow. The taste is mild. The smell is weak, mealy or cucumber.

- a good edible mushroom, but you need to collect it carefully so as not to pick up a lot of sand. When cutting off the mushroom, it is necessary to hold it vertically, immediately remove the base of the leg with adhering sand; the hat should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely put in the basket. Zelenushka can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. Freeze them in the same way as other mushrooms.

There are no dangerous twins of greenfinch. Ryadovka is also yellow in color, but her hat is cone-shaped, not so frequent plates and a rather pungent taste. It grows under firs and pines. In deciduous forests, poisonous varieties of cobwebs similar to greenfinch can be found. They are yellowish in color, but have a tuber at the base of the stem and the remains of a mucous membrane between the stem and the edges of the cap. These mushrooms never grow under pine trees.

You can confuse a yellow-red row with greenfinch. It grows in pine forests on or near stumps. Heavily faded specimens resemble greenfinches and are also edible.

It grows on stumps, trunks of dead and weakened deciduous trees, most often birches, aspens from May to autumn, often in large groups, growing together in bunches with legs.

The cap of oyster mushroom is lateral, semicircular, ear-shaped, with a curved down edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The flesh is white, the taste and smell are pleasant. Records descending along the stem, rare, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.

Young mushrooms are edible, without preliminary boiling they can be used for cooking hot dishes, for drying, pickling, pickling.

edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, vegetable gardens, forest glades, forest edges.

The champignon cap is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are bent down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem with a membranous white coverlet. With the growth of the fungus, the cover is torn, remains on the leg in the form of a white ring. The pulp is dense, white, turns pink at the break, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), in young mushrooms they are white, then turn pink, darken, turn brown, almost black. Leg up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.

Champignon- tasty edible mushroom, used without pre-boiling for hot dishes, pickling, salting and drying.

edible mushroom.

It grows in various forests, in glades, along forest roads, on forest edges, in fields, pastures, gardens, orchards from July to October, singly and in groups.

The hat at the umbrella is up to 25 cm in diameter, at first ovoid, then flat-convex, prostrate, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging behind large brown scales, darker in the center, without scales. The pulp is thick, friable, cotton-like, white, with a pleasant nutty taste and a slight smell. The plates are free, fused at the stem with a cartilaginous ring, first white, then with reddish streaks. Leg up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen towards the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white top, brownish bottom ring, often free. Spore powder is white.

- Delicious edible mushroom. It is used without preliminary boiling for preparation of hot dishes, for drying. It is sometimes fried whole (hat) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including a tough leg, which gives dishes a special flavor.

— edible mushroom good quality. He prefers humus soils in forests, pastures, where there are thickets of shrubs. It occurs in many places, for example, in small forests, as well as in forests on humus and limestone soils. Does not give preference to any certain types of trees. Often forms "witch rings". It first appears at the end of April, the peak of the season falls on May, in June (depending

In the forests of the middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.

Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on the harvest. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

poddubovik

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

Chanterelles

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

The best time to harvest is early morning, while the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms, there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

- a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them into a birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the stem are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. The taste qualities of the mushroom are highly valued.

Prefers to grow in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of the characteristic features of the breast. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

- refers to valuable, elite mushrooms, has some similarities with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The flesh is fleshy and dense, bright yellow, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms of this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms fox false , which differs from the present only at a young age, becoming old, it acquires a pale yellow color.

They are distinguished when they find colonies of chanterelles with mushrooms of different ages:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having spotted such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, blackberries, bitters, others - their diversity is simply huge.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area in order to be able to check the mushrooms they found with the photos available on the phone as a good clue.

An extended list of edible mushrooms with a photo

This slideshow contains all the mushrooms, including those not mentioned in the article:

Threads of the epithelium. Mushrooms are not able to produce chlorophyll like plants, so they are highly dependent on the environment. It is from rotting leaves and decaying remains of living beings that they consume all the necessary substances for growth and development. They are rich in organic matter.

About 200 species of mushrooms grow in the forests of our country, but only 40 species of them can be eaten by humans. The energy value of the product is low, about 300-500 calories per 1 kg. Chemically close to vegetable crops, despite the fact that the set of amino acids is similar to animal products.

What mushrooms grow under a pine tree? These are mushrooms, pigs, russula, Polish mushroom, boletus, greenfinches, mokruha and fly agaric. In the spruce forests you can find white fungus, granular butterdish, spruce camelina, garlic, forest champignon, puffball and yellow milk mushroom.

white fungus pine

Most often, when asked what mushrooms grow under pine and spruce, they answer - "white". This fruiting body has many synonyms: porcini mushroom, boletus dine-loving.

Its hat can reach 20 cm in diameter, mostly wine-red or brownish. The stem has a swollen appearance and is similar in color to the color of the cap, but of a lighter shade. The flesh does not darken when cut, but is always white.

The fungus can be found in dark and highly lit areas of the forest. It was found that the illumination does not affect the yield. It can bear fruit both singly and in groups.

Mushroom picking falls on the summer-autumn period. The highest yield occurs at the end of August. In some regions there are specimens reaching 1 kg in weight. Mushroom pickers prefer young mushrooms that are not affected by larvae and have a more delicate taste.

White mushroom can be cooked in any way: fry, pickle, dry. In some regions, salads are seasoned with fresh porcini mushrooms.

Ginger

Ryzhik refers to those mushrooms that grow under pine and spruce. Allocate which has a cap of orange or red-orange color. has a yellowish tint or lilac-greenish. Fruit individuals of this species are covered with mucus. When cut or touched, green spots appear. It has a pronounced smell of milky juice.

Spruce camelina feels best in places where moss grows, there are small bumps, and also near lingonberries and blueberries.

The pine species is most often found in the drier corners of the forest, on small hills near young pines.

The mushroom is most suitable for pickling and frying in sour cream.

mokhovik

Outwardly, the mushroom looks like an aged white one. In our region, the green flywheel is predominantly found. The velvety hat acquires a greenish-purple hue over time. The advantage grows on the edges and roadsides.

The fungus has a pronounced fruity flavor, it is eaten boiled and fried.

If we discuss what mushrooms grow under a pine tree, then they also include the "relative" of the flywheel - the Polish mushroom. In appearance, it strongly resembles white. The hat can reach 15 cm in diameter, velvety, brown or brown. Blue appears on the cuts, the flesh itself has a white color with a yellowish tint. The mushroom can be cooked in any way known to man.

Oilers

Oiler is the name of a huge group of mushrooms from the Boletaceae family, which includes about 40 representatives. The main difference of the family is that all its representatives have an oily hat.

Perhaps this species is in the lead in the list of what mushrooms grow under a pine tree in our country. Although they are also found in Africa and Australia, that is, in those countries where the climate is temperate.

In our forests, there is mainly an ordinary and autumn oiler. The cap of the fungus has a small tubercle in the center. The color is usually brownish, but there are specimens with a brown or olive tint. The peel is easily removed from the mushroom, inside is soft and juicy pulp, yellowish in color.

The oiler feels good near young pines, but is also found in mixed forests. The fungus loves soil with good drainage, i.e. sandstone. He accepts greenfinches, chanterelles and russula as neighbors. Grows mostly in groups.

Fruits almost the entire warm season, from July to October, the main thing is that the atmospheric temperature is above 18 degrees. When the temperature drops to -5, the growth of fungi stops completely.

The category of what mushrooms grow under a pine tree includes a summer and granular butter dish. There are few differences from the autumn and ordinary species, the color of the cap is ocher-yellow. It is found mainly in pine forests.

breast

This family of mushrooms includes several species. This is a bitter or bitter mushroom, a black or black mushroom. Prefers forest floor. It can grow in spruce and pine forests, birch groves and areas where there is an undergrowth of hazel.

The bitter cap usually does not exceed 8 cm, similar to a funnel, the stem is high, up to 10 cm, and up to 1.5 cm in diameter. The color of the cap and stem is the same, reddish-brown.

Chernukha hat can reach 20 cm in diameter, olive-brown in color. The leg is not high - up to 6 cm, but fleshy - up to 2.5 cm in diameter.

Although these species fall under the category of which mushrooms grow under pine trees (photos are located in the article), they are still conditionally edible, that is, they require compliance with a certain cooking technology. The mushroom is pickled only after pre-soaking or boiling.

Russula

In coniferous forests there are russula, which have an unusually huge species composition. The color of the hats is amazing: from brown and red to green and purple hues. But the structure of the cap is very fragile. Russula is also called the most "democratic" mushrooms: they grow in spruce and pine groves, deciduous forests and wastelands. They can bear fruit in the cool and hot season, depending on the subspecies.

Mostly russula is fried or boiled, dried, because they are not suitable for pickles due to their fragile structure.

Harvest Rules

It is very easy to recognize the mushrooms that grow under the pine tree. There are plenty of photos on the Internet, in almost every house there is a book on mushroom topics. But even edible mushrooms can be dangerous to humans if certain rules are not followed:

• Picking mushrooms near highways and railways is prohibited. There is a big risk that they will contain salts of heavy metals and other harmful substances.
• Collect only those specimens that you are sure of. You should not taste them, especially let children do it.
• Carefully inspect the mushrooms: they should not have damage and wormholes. Arriving home again, inspect the harvested crop, discard damaged specimens.
• Do not pull out the mushroom along with the mycelium. If you do this, then in a couple of weeks there will no longer be new mushrooms in this place.

At the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy silent hunting.

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 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.

Champignon

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. It is the loving 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: 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 hat covered with a sticky film.

How to pick mushrooms (video)

summer edible mushrooms

In the summer they grow and, 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: fried breaded, boiled, added to soup and potatoes, or salted 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 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.

Mokrukha

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

The first ones usually appear from under the ground of a small size. 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.

What could be better than a summer walk in the woods? The voices of invisible birds are heard, the lungs are filled with oxygen. But wandering aimlessly is no fun. It's better to take a basket and go picking mushrooms. The pine forest transmits sunlight well, which allows the soil to warm up well. Thanks to this, mushrooms in a pine forest are no less diverse than in forests consisting of deciduous trees.

coniferous forest mushrooms

Unlike green plants, mushrooms do not have chlorophyll and therefore are not able to independently produce nutrients for themselves. Because of this, they are forced to look for alternative food sources. There are two such sources: firstly, it is humus from dead plants; secondly, these are substances from the roots of trees. And if everything is extremely simple with the first source, then the second requires explanation.

Most people are accustomed to consider a mushroom that grows on the ground. But everything is much more complicated. The fungus is only the aerial part of the mycelium. Most of it is located underground and is presented in the form of densely branched thin filaments of mycelium. Some consider the mycelium to be roots, but these are not really roots in the usual sense. Although the mycelium also performs the functions of the root system.

The species diversity of mushrooms in a pine forest depends on its age. The younger the forest, the easier the mycelium can grow into the roots of trees. In a two-year-old pine forest, a late oiler can already grow. The beginning of its growth falls on May, but its greatest activity occurs in June. It can be detected by small tubercles that lift fallen needles. Fruiting goes on throughout the summer. If the conditions are favorable, then in one season you can harvest from three to six crops. After fifteen years, the activity of the butter dish weakens, and new varieties of mushrooms come in its place.

Along with boletus, the following species are found in the forest:

The most diverse mushroom palette of the pine forest in the period from 15 to 40 years. Especially if, in addition to pines, there are interspersed deciduous trees in the forest. Birches will delight mushroom pickers with boletus, boletus, russula and volzhanka. If there is an oak, then an oak version of the boletus may appear, as well as numerous varieties of russula, black mushroom, white podgrudka and many more varieties of mushrooms. Mounds of last year's fallen leaves will tell you where to look for milk mushrooms. They grow up in families. Therefore, if one breast is found, you should not rush to a new place. It is enough to look around carefully - the rest of his relatives may be found.

Unfortunately , in addition to edible mushrooms, there are many poisonous mushrooms in the forest. These include:

• death cap;
• panther, grebe and red fly agaric;
• false bastard.

After the boron reaches its fortieth anniversary, the number of fungi in it begins to steadily decrease. And there are three main reasons for this: firstly, the crowns of trees become thicker, and the light does not penetrate well through them and warms the earth insufficiently; secondly, the forest floor thickens, which also prevents the soil from warming up; thirdly, it becomes more difficult for mycelium to penetrate the root system due to its coarsening. On top of that, old forests absorb a lot of moisture.

What to look for in a spruce forest

Unlike pine forests, there are fewer mushrooms in pure spruce forests. And this is explained by the density of spruce crowns. In a young spruce forest, along with spruce camelina, a pine version of the same camelina can also grow. In middle-aged forests, a spruce version of the boletus is found. And also talkers growing in large groups. Some varieties of russula may come across. In older forests, there is a chance to find a yellow milk mushroom.

It also could not do without poisonous representatives of the mushroom family. The yellow-orange-capped royal fly agaric and numerous cobwebs are the most prominent representatives of inedible mushrooms.

Basics of silent hunting

The people called mushroom picking "silent hunting." And no wonder. As with normal hunting, silent hunting also has its own purpose. If a beginner wants to become a successful mushroom picker, then he should listen to simple rules:

Main mushroom season includes three seasons; spring, summer and autumn. Since April, the first morels appear in the forests. And in the fall, until the first frosts, you can collect milk mushrooms. But the peak of the mushroom season is in the summer.

Are there mushrooms in the forest when it's winter outside? It sounds fantastic, but even a winter forest can please a mushroom picker. Walking on skis through a snowy forest, it is quite possible to come across a family of oyster mushrooms or winter mushrooms.