Mushrooms on the field are edible species. Edible mushrooms of Siberia and the Urals. Unusual mushrooms of the world: names
Please note we may provide content or links from or to other web sites through our web site. This privacy policy does not apply to these other web sites and we recommend that you review the privacy policy at each web site to determine how that site protects your privacy.
The Information We Collect
We do collect web site usage information from visitors to our site. This information is used for statistical purposes and helps us to evaluate how visitors use and navigate our web site including the number, frequency and length of visits to each page. We are then able to improve and further develop the website.
For security reasons, we use software programs to monitor network traffic and identify any unauthorized attempts to change or upload information, or damage the system.
We collect personal information when you request services from us. Generally we will tell you why we are collecting information when we collect it and how we plan to use it or these things will be obvious when we collect the information. When we collect personal information such as your name, email address, telephone number it will usually be for the purpose of providing goods or services that you have requested and if the law requires us to, we will seek your consent to collect it. We may share your information with other companies within Australia for the purpose of providing goods or services that you have requested.
We also keep records of communications such as requests. We do this to make sure your requests and any issues you bring to our attention are attended to promptly and correctly.
Our Use of ‘Cookies’
‘Cookies’ are pieces of information that our web server transfers to your computer’s web browser for administrative reasons. Cookies do not personally identify people, rather they identify a computer, server and type of web browser. A cookie cannot retrieve any other data from your hard drive, pass on computer viruses, or capture your e-mail address or any other personally identifiable information. The information within the cookie is encrypted.
You can adjust your computer browser settings so that you are informed when a cookie is being placed on your browser. You can also set your browser to decline or accept all cookies.
The only cookies used on this website are for tracking purposes with Google.
Access to Personal Information
You have a right to access most personal information we hold about you and if we deny access in some circumstances we will tell you why. You may be required to put your request in writing for security reasons. We reserve the right to charge a fee for searching for, and providing access to, your information.
Your Information on the Public Record
There are numerous public records, such as birth certificates, judgments and orders, naturalization records, ownership registrations patents and trademarks to name but a few. The Trade Marks Act, Patents Act, Designs Act and Plant Breeder's Rights allow public access to certain documents.
How to contact us
If you have any questions in relation to privacy, please contact us using our online form at
Changes to Privacy Policy and More Information
We may need to change our privacy policy to take into account new laws, technology or changes to the way we provide our services. We will post any changes on the website or notify users by other means so that our clients are always aware of the information we collect and how we use it.
Mushrooms grow on substrates, which are dominated by soil, forest litter, water, and decaying living organisms. Pictures can only give a basic idea of the appearance of mushrooms, so you should only collect well-known species in order to insure yourself against accidentally eating false varieties.
Types by type of food
The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:
Edible species
To date, a description of a large number of mushrooms that are used for food purposes is known. Their fruiting bodies have a high nutritional value and a pleasant aroma. Almost all mushrooms have folk names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used to prepare hot dishes, cold snacks, as well as home preservation for the winter.
| Name | Latin name | pulp | Growth | Category |
| Porcini | Boletus edulis | Strong, juicy, fleshy, with a pleasant taste and smell | Most often in forests with moss or lichen cover | First |
| real saffron | Lactarius deliciosus | Dense, yellow-orange in color, with greening on the cut | In the pine forest and spruce forest | |
| real breast | Lactarius resimus | Dense and strong, white in color, with a fruity aroma | In deciduous and mixed forest zones | |
| boletus | Leccinum | Different density, with a characteristic mushroom aroma and taste | Species form mycorrhiza with birches | Second |
| boletus | Leccinum | Variable density, often fibrous, with a characteristic mushroom aroma and taste | Species form mycorrhiza with aspens | |
| Dubovik | Boletus luridus | Yellowish, bluish in cut | On calcareous soils in deciduous and mixed forests | |
| Butter dish | Suillus | White or yellowish, may turn blue or red on cut | On forest soils in spruce forests and under pines | |
| Volnushka pink | Lactarius torminosus | White in color, very strong, quite dense, with a relatively spicy taste | Birch groves and mixed forest zones | |
| Belyanka | Lactarius pubescens | Dense type, white, brittle, with a slight aroma | The edge of a birch grove and a rare coniferous-birch young planting | |
| Aspen breast | Lactarius controversus | Dense type, white, brittle, with a slight fruity aroma | Under the willows, aspens and poplars | |
| Champignon | Agaricus | White, may turn red or yellow in the air, with a pronounced mushroom aroma | Manured soil, organically rich forest and meadow humus | |
| Flywheel green | Xerocomus subtomentosus | White color, practically does not turn blue on the cut | Third | |
| Value | Russula foetens | Fairly fragile, white in color, gradually darkening on the cut | In conifers and deciduous forests | |
| Russula | Russula | Dense type, brittle or spongy, may change color | On forest soils, along roads | |
| Lactarius necator | Sufficiently dense, brittle, white, acquires a gray color on the cut | Mixed forest zones, birch forests | ||
| Autumn honey agaric | Armillaria mellea | Dense, whitish, thin, with a pleasant aroma and taste | Dead and decaying wood, hardwood and spruce stumps | |
| Chanterelle ordinary | Cantharellus cibarius | Firm fleshy type, yellow in colour, blushing when pressed | Widespread in temperate forest zones | |
| Morel | Morchella | Porous, with good taste and pleasant smell | Early mushrooms inhabiting forest areas, parks, garden plantings | |
| motley moss | Xerocomellus chrysenteron | Whitish or yellowish, intensely bluish in the cut | Well loosened acidic soils of forest zones | Fourth |
| Honey agaric meadow | marasmius oreades | Thin, whitish or pale yellow, with a sweetish taste | Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches | |
| oyster mushroom | Pleurotus | White or with a slight yellow tint, pleasant taste and smell | Wood in deciduous and mixed forests | |
| Ryadovka | Tricholoma | Dense type, white or slightly yellowish, does not change color when cut | Dry, rarely mixed forest zones |
Photo gallery
Inedible species
Unsuitable for food varieties of mushrooms can be characterized by:
- bad smell;
- unpleasant taste;
- too small fruiting bodies;
- specificity of places of growth;
- very hard flesh.
There is other evidence, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.
As a rule, mushrooms that are unsuitable for food have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms are. The list of unsuitable for human consumption of mushrooms growing in our country is not too long.
| Name | Latin name | Description | Sign of inedibility |
| Row gray-yellow | Tricholoma sulphureum | Hemispherical or convex cap of yellowish coloration on an uneven stem with brownish scales | The presence of a pronounced unpleasant odor of fruiting bodies and pulp |
| Hebeloma sticky | Hebeloma crustuliniforme | Hemispherical or round-conical, sticky, light yellow hat with tucked edges on a cylindrical, powdery stalk | |
| milky brownish | Lactarius fuliginosus | Thin and fragile, dry, funnel-shaped hat of chocolate-brown color on a cylindrical, almost white stem | The presence of a very characteristic, unpleasant taste of pulp |
| Tylopilus felleus | Hemispherical or rounded pillow-shaped hat of brownish or dark brown coloring on a cylindrical or club-shaped stalk | ||
| Hygrocybe motley | Hygrocybe psittacina | Bell-shaped or prostrate green shiny hat with ribbed edges on a cylindrical, hollow and thin stem | Very small fruiting bodies |
| Tinder fungus multicolored | Trametes versicolor | Harsh, rather thin, semicircular hats with areas of different colors and shades on the surface | Excessively hard, woody pulp of fruiting bodies |
| Heterobazidione perennial | Heterobasidion annosum | Prostrate or prostrate-bent fruiting bodies, covered with a thin brownish staining crust | |
| Milky prickly | Lactarius spinosulus | A flat-convex or prostrate hat with curved edges has reddish spike-like scales and is located on an irregularly curved and hollow leg | Too unsightly appearance of fruiting bodies |
poisonous species
Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that are capable of:
- cause severe food poisoning;
- provoke disturbances in the activity of the nervous system;
- cause death.
Currently, just over a hundred poisonous species are known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.
| Name | Latin name | Description | Toxic Ingredients |
| Line ordinary | Gyromitra esculenta | Brain-shaped cap of brownish coloration is located on a hollow and low stem | Presence of gyromitrin toxin |
| Cobweb shiny | Cortinarius splendens | Hemispherical or convex brown coloring hat, located on a bulbous-thickened stem at the base | Presence of orellanin toxin |
| Cobweb reddish | Cortinarius rubellus | Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk | |
| Plush cobweb | Cortinarius orellanus | The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stalk | |
| Furrowed talker | Clitocybe rivulosa | Whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stem | Muscarine toxin present |
| Fly agaric spring | Amanita Verna | Light cream in color, a smooth flat-shaped hat is located on a smooth white stem | High content of amatoxins |
| Death cap | Amanita phalloides | A greenish or grayish hat with smooth edges and a fibrous surface, on a cylindrical, moire-patterned stem | Very large amount of amatoxins and phallotoxins |
medicinal mushrooms
The use of medicinal mushrooms has been known to mankind since ancient times. Unicellular yeast fungi are used almost all over the world.
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 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.
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 cap 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.
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
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.