Edible mushrooms in late autumn. A kaleidoscopic variety of autumn mushrooms What mushrooms can be picked in November

Autumn brings many different mushrooms. They can be collected from late August to November. They are better stored than, for example, summer ones. Among them there are a lot of delicious, suitable for various culinary purposes. We suggest you get acquainted with the most common of them.

Let's start our acquaintance with the representative mushroom kingdom, which is widely known among the people under the name "king of mushrooms", since it is considered the most valuable in terms of nutritional and taste qualities. It is also called a boletus.

It is easy to recognize it - by a large convex hat 7-30 cm in diameter, which can be from brown to white color. How older mushroom, the darker it is. In high humidity, it looks like it is covered with mucus. AT regular time its surface is matte or shiny.

The leg of porcini mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. It resembles a barrel or mace in shape. As the fungus matures, the stem changes somewhat and may take on a cylindrical shape with a thickened bottom. It is painted either in tone with the hat, only somewhat lighter, or in brown, reddish tones. It may be completely white. It is completely or partially covered by a mesh.

The flesh of young representatives is white. In older ones it acquires yellowness. It is juicy, fleshy, soft in taste. Retains color when cut. Its smell and taste are weakly expressed, they are clearly manifested only in the cooking process.

The tubular layer of white color consists of tubes 1-4 cm in diameter. With age, they turn yellow and green.

White fungus is a mycorrhiza former. Neighbors with various trees, but most of all prefers conifers. It grows in forests rich in moss and lichen. It is cosmopolitan, that is, it is represented on all continents except Australia.

Its fruiting period is from mid-June to October.

It is a universal mushroom, that is, it is suitable for eating fresh and for all types of processing - frying, boiling, pickling, pickling, drying.

Did you know? Bamboo is recognized as the fastest growing plant in the world - on average, it adds 20 cm per day. However, it was overtaken in this indicator by the veselka mushroom. Its growth rate is 0.5 cm per minute. Thus, in 10 minutes he adds 5 cm in height.

Another very well-known mushroom among consumers is oyster mushroom. It is characterized by large size. His hat grows from 5 to 15 cm in transverse size, record holders are seen with 30 cm fruiting body. In shape, it can resemble an ear, a shell, or simply be round. The caps of young representatives are convex, mature ones are flat or wide-funnel-shaped. Their surface is smooth and glossy. As the mushroom grows, not only the shape changes, but also the color of the cap - it goes from dark gray to light gray, sometimes with a purple tint.

The stem of the oyster mushroom is small, often so small that it is not visible. It can be curved, in the form of a cylinder, tapering downwards. Her color is white.

The pulp is also white, soft, juicy, pleasant in taste, practically odorless. In mature mushrooms it becomes rigid, with fibers.

Oyster mushroom is a saprophyte, that is, it grows by destroying dead or weakened wood. It grows mainly in groups, multi-tiered "whatnots" of several fruiting bodies. Single specimens are rare.

Growing time - September-December.

Oyster mushroom is very valuable for cooking because it contains a large number of protein and amino acids, almost the same as in meat and dairy products. Moreover, the proteins contained in it are well absorbed. human body. Only young specimens are suitable for food. They are used for cooking boiled dishes, for salting and pickling.

Did you know? In nature, there are carnivorous mushrooms. They feed on nematodes, amoebas and springtails. They have special growths with which they catch insects. Carnivores, in particular, include oyster mushrooms.

Mushroom from the russula family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. In maturity, its edges twist, and the whole of it takes the form of a funnel. The surface of the fruiting body is covered with milky or light-colored mucus. yellow color.

The hat is placed on a small stem 3-7 cm long. Its transverse size is 2-5 cm. It grows in the form of a cylinder and is hollow inside. The color is in harmony with the hat - white or yellow.

The flesh of the mushroom is white. She is fragile. The smell is sharp, reminiscent of fruit.

The breast refers to agaric. His plates are often located. They are wide, painted in yellow, cream shades.

The fungus occurs in deciduous and mixed forests of Russia, Belarus, the Volga region and Siberia from mid-summer to September. It is classified as conditionally edible. Salt it after getting rid of bitterness by soaking for 24 hours.

The hedgehog has several edible and conditionally edible species. The most common is the yellow blackberry, and the most delicious is the comb blackberry. The first has a large hat - up to 15 cm in diameter, orange or red. In youth, it has a convex shape, and later becomes flat. On the inside, like almost all hedgehogs, spines grow.

The stem of the mushroom looks like a yellow cylinder. It is low, about 2-8 cm.

The pulp is brittle, painted in yellow tones. It has a fruity flavor, but only in young representatives. In the old, it is hard and bitter.

The fungus is found in Eurasia and North America from the first month of summer to mid-autumn. Can grow until the first frost.

Both the cap and the leg are eaten fried, boiled and salted, but after pre-treatment in the form of soaking to remove bitterness.

Lion's mane is much rarer than the yellow one. However, it is interesting due to its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several falling light-colored scallops growing on tree trunks and in wood fractures. The mushroom comes across in the Crimea, on Far East and in China from late summer to October.

Important! The fruiting bodies of fungi tend to accumulate harmful substances that are in environment. Therefore, in cooking, you need to use only those specimens that are collected in environmentally friendly areas.

This is one of the varieties of champignon. The mushroom is so named because it looks like an open umbrella when mature. However, immediately after the appearance of his hat is spherical or in the form of an egg. Painted in beige, light brown, covered with scales.

The leg is high - from 10 to 25 cm and thin - 1-2 cm in diameter, with a smooth surface. Empty inside.

The pulp is tender, strong smell. Completely white, but when broken or cut, it turns orange.

The plates also change color when pressed - from white to orange-red. Their width is about one and a half centimeters. They are located frequently.

The reddening umbrella belongs to saprotrophs. It comes across in open areas in forests, parks, steppes, meadows. Its habitats are Europe, Asia, North and South America. Prefers to grow in groups, rarely seen alone. Grows from July to early November.

Only hats are eaten, as the legs are very tough. They are eaten fresh and used for drying.

Chestnut mushroom looks like white, but it has a brown hollow leg. The hat has different forms- from convex to completely flat. Her size is small - 3-8 cm. It is chestnut in color. The surface of young representatives is velvety, mature - smooth.

The leg is in the form of a cylinder 4-8 cm high and 1-3 cm thick. In some specimens, it thickens towards the base. In youth, solid, then turns into a hollow. Its color is in harmony with the color of the hat, maybe a couple of tones lighter.

The pulp is white. The same remains when cut or broken. The smell and taste are not particularly pronounced. The taste is dominated by hints of hazelnut.

This is a fungus. Tubes under the cap are short, up to 0.8 cm long, white. They turn yellow with age.

Growth area - deciduous and mixed forests of the northern regions with temperate climate. The fruiting period is July-October.

Chestnut mushroom is used mainly for drying, since it can be bitter when cooked.

Mushroom kid has a few more additional names - rusty flywheel, flywheel. The representative of the tubular type. His hat is from 3 to 12 cm in diameter. In shape - in the form of a convex pillow. In old age - in the form of a plate. At high humidity it becomes covered with mucus. The color is red, yellow-brown, ocher.

The leg is low, 4-10 cm long, in the form of a cylinder, solid. The color matches the hat. Its bottom is yellow.

The pulp is dense, in old age it looks like rubber, light yellow in color. When cut, it slightly changes color to reddish or pinkish. The smell and taste of a fresh mushroom is almost imperceptible.

The habitat is the conifers of the northern regions with a temperate climate in Europe, the Caucasus, the Urals, Siberia, and the Far East. The kid mycorrhizes with pine. It can grow in groups or singly from late summer to early autumn.

The cooks prepare the goat fresh. It is also suitable for pickling and pickling.

The chanterelle has a hat-legged fruiting body in the form of an irregularly shaped funnel of yellow, orange. Such appearance makes the chanterelle unlike any other mushroom. In diameter, the hat reaches 3-14 cm. The leg grows in height by 3-10 cm. It thickens from the bottom up.

Its flesh is white or yellow. In the context, it often turns blue or reddens. Her taste is sour, the smell is weak, reminiscent of the aroma of fruits mixed with roots.

The hymenophore is folded. The folds are wavy.

Chanterelle mainly grows on soil, but can also grow on moss. Forms mycorrhiza with many deciduous and coniferous trees. Grows only in groups. It has two fruiting periods. The first comes in June, the second lasts from August to October.

Chanterelle is a universal mushroom, can be used in any form.

Important!All types of chanterelles are edible. However, some inedible and poisonous mushrooms disguised as it and can harm human health. These include, for example, poisonous omfalot or inedible false fox. Therefore, it is important to have information on how to distinguish common chanterelles from their counterparts.

The butter dish is so named because its cap is covered with an oily slippery layer. In an ordinary butter dish, it can be large and reach 14 cm. It is hemispherical in shape. Over time, the shape changes and can become flat, convex, like a pillow. The color is dark shades of brown, brown.

The hat is located on a low stem from 3 to 11 cm in length. Its color is white. It has a white ring that turns brown with age.

The pulp is juicy, white or light yellow, red at the base.

The tubular layer passes to the leg. Its color is yellow.

Oiler comes across in coniferous and mixed forests of the Northern Hemisphere and subtropics, in well-lit areas. With conifers forms mycorrhiza. Massively appears in September. Fruiting lasts until the end of October.

In cooking, the butter dish is very popular. It is actively used for making soups, sauces, side dishes. It is delicious if fried, marinated, salted. Suitable for drying.

The fungus, which is most often found in moss, is why it got its name. It has many species, most of which are edible. Mushroom pickers love it for its excellent taste and low worminess. The most delicious green, motley, red, Polish species. Mokhovik has resemblance with boletus. However, their hats are different.

The green flywheel has a hemispherical hat, 3-10 cm in diameter. Over time, it straightens and becomes convex-prostrate with a lowered edge. It is brown in color. The surface is dry and matte.

The leg grows in length by 5-10 cm, sometimes up to 12 cm. Its thickness is from 1 to 3 cm. It is dense, rusty-brown in color, sometimes covered with a not very expressive mesh.

The pulp is white. It has a pleasant aroma and taste.

Likes to grow in forests with conifers and deciduous trees of Eurasia, North America, Australia. The fruiting period is long - from June to November.

Mokhovik green refers to mushrooms with good palatability. For example, in Germany it is valued more than porcini. Mokhovik is eaten fresh, stewed, fried, salted and pickled. Dry in reserve.

A hat mushroom with a cap covered with mucus, 5-12 cm in diameter and a large leg with a slimy ring up to 12 cm long. The cap is painted in purple, pink, purple with gray and brown tones. It has the shape of a hemisphere, and then - plates. Leg - yellow, light yellow, purple. The pulp is white. The plates are rare, descend on the leg, painted in light colors. The smell and taste are not very pronounced. The taste is somewhat sweet.

The territory of growth is the conifers of the Northern Hemisphere. The most common varieties are spruce, pine, spotted, pink. Fruiting time - summer-autumn. Grows in groups.

Culinary specialists boil and salt mokrukha. Also used for canning and pickling after 15 minutes of cooking. Before cooking, it must be cleaned of skin and mucus. During heat treatment, the mushroom may darken.

The convex hat of the autumn mushroom turns into a flat one by the end of fruiting, and its edges become wavy. Its surface has various shades of brown, green and is covered with light scales. The center is somewhat darker than the edges. The size of the cap reaches 3-10 cm in diameter.

The leg of the honey agaric is light brown, 8-10 cm long and 1-2 cm thick, completely strewn with scales.

The pulp is dense, and in old mushrooms it is thin with a good, appetizing aroma and taste. White in color.

There are rare plates under the hat. They are light colored and may have dark spots.

Various sources attribute honey agaric to edible or conditionally edible specimens. It must be cooked, as it can cause digestive upset when raw or undercooked. Autumn mushroom is suitable for cooking, frying, salting, drying, pickling.

The boletus has several types. All of them are edible, have differences in external characteristics but similar in taste. As the name implies, the fungus mycorrhizes with birch.

The common boletus may have a hat that varies in color from light gray to dark brown. It is large - up to 15 cm in diameter, similar in shape to a hemisphere, but over time it becomes similar to a pillow. At high humidity, a mucous layer appears on its surface.

The hat is placed on a thick long leg - 15 cm long and 3 cm across. It has the shape of a cylinder, slightly expanding downwards. Its surface is strewn with dark scales.

The pulp is white. When broken or cut, the color usually does not change. Possesses good taste and appetizing persistent aroma.

The tubular layer is formed by long, dirty-colored tubes.

The boletus has a long fruiting period, which begins in early summer and ends in late autumn. Comes in mixed and deciduous forests Eurasia, North and South America.

The mushroom is suitable for boiling, frying, pickling and drying. In older specimens, it is recommended to cut off the tubular layer.

This is the name of several types of mushrooms that most often grow next to aspen. Their main feature is the orange, red color of the cap and the blue of the flesh when cut. All types of boletus can be eaten.

Let us consider in more detail the most common type - red, popularly known more as a redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it is shown in the form of a hemisphere, then it becomes like a pillow. The surface is velvety, painted in various shades of red.

The leg is quite high: from 5 to 15 cm, fleshy and thick - up to 5 cm in diameter. Painted in light gray and covered with scales.

The pulp is dense, but as the fungus grows older, it softens.

Under the cap are white tubules 1-3 cm long.

Aspen mushrooms are very frequent neighbors deciduous trees in the forests of Eurasia. They appear in June and finish fruiting in October. These mushrooms are characterized by three phases of fruiting. In autumn it is the most massive and protracted.

Boletus is ranked among the most tasty mushrooms and are often ranked second in nutritional value after the white "king of mushrooms". Cooks consider it universal.

Ryzhiki are loved by mushroom pickers and are highly valued by culinary specialists. Some species are used to make delicacy dishes. These mushrooms are eaten fresh, pickled and salted.

It is easy to recognize them - they have a bright, red hat. In a real camelina, it is large - from 4 to 18 cm in diameter. At birth, it is convex, but over time it straightens out and forms a funnel. The edges are gradually curling up. The surface is smooth and shiny.

The leg is small in size - 3-7 cm long and 1.5-2 cm thick. Most often it is the same color as the hat, sometimes painted in lighter colors. The shape is in the form of a cylinder, which is narrowed down.

The pulp is dense in texture, yellow-orange in color.

The lamellar layer consists of frequent plates of orange-red color.

Ryzhik - the inhabitants of coniferous forests. Found from July to October. Fruiting peaks are in July and September.

it common name for agaric mushrooms with caps different colors in the form of hemispheres, with a fibrous or scaly skin, which most often grow in rows. One of the most delicious species- Mongolian. The transverse size of his cap is 6-20 cm. After the appearance, it is hemispherical or ovoid, by the end of life it is prostrate, convex, with edges bent down. The hat is covered with white skin.

The stalk grows in the center, reaches a length of 4-10 cm. As the mushroom grows, the color of the stalk changes from white to gray or yellowish dirty.

The pulp is white, very tasty and odorous.

This mushroom is found in Central Asia, Mongolia and China.

In the conifers of the Russian regions, the earthy, lilac-legged, matsutake, and giant rows are more common. Rows, as a rule, bear fruit from August to October.

Cooks salt them, marinate, boil them.

Almost half of the fungi found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America, these are russula. Massively they appear in August and September. Finish fruiting in October. These mushrooms are not very valuable in terms of taste characteristics, however, they are readily collected by mushroom pickers. The most delicious are those representatives whose hats are painted mainly in green, blue, yellow tones and have as few red shades as possible.

One of the most delicious russula is greenish or scaly. She has a large green hat in the shape of a hemisphere, covered with cracks. It reaches a diameter of 5 to 16 cm. The leg of this russula is low - 4-12 cm, white. The pulp is dense, white, sharp to taste. The plates are frequent, painted in white or cream color.

This representative of russula can be eaten raw, dried, boiled, pickled, salted.

Important! You need to be extremely careful not to confuse suitable food greenish russula with a poisonous pale grebe, because they are quite similar. The main difference is the leg. In russula, it is upright, narrowed down, white. A pale toadstool has a thickening in the form of a tuber below, a ring and light green or yellow stains and veins. The toadstool also has a film under the fruiting body.

Forest champignon or blushushka has a small hat, reaching a diameter of 10 cm. young age it grows in the form of a bell or an egg, in maturity it becomes flat prostrate, with a hump at the top. It is brown in color.

The leg of this mushroom is high - up to 11 cm, club-shaped. It grows up to one and a half centimeters in thickness. White when young, then gray. Young specimens have a ring on the stem, which later disappears.

The pulp is thin, light. It turns red when pressed. Pleasant in taste and smell.

The plates under the hat are often located. They are white and darken with age.

Champignon grows in groups in conifers. Mostly found near anthills. Fruiting from August to September.

In cooking, forest champignon is used to cook fried, boiled, salted, pickled dishes, and also dried.

Did you know? For today the most big mushroom on Earth, a dark honey agaric found in 2000 is considered. The area of ​​its mycelium is 880 hectares national park in Oregon (USA). The record holder is included in the Guinness Book of Records as the largest living organism on Earth.

In conclusion, we note that autumn is traditionally considered the mushroom season, so the choice of mushrooms during this period is very large. The height of the mushroom pore usually falls on the first month of autumn. At this time, summer mushrooms still depart and mushrooms, milk mushrooms, mushrooms, chanterelles and other species appear. Since October, fruiting has been declining, but there are still porcini mushrooms, aspen mushrooms, russula, boletus, and mossiness mushrooms. Mushroom preparations made in this month, are stored longer than summer ones. In November, oyster mushrooms, mushrooms, rows come across. In a word, throughout the fall, lovers " silent hunting» can enjoy picking mushrooms.

Near Minsk, or rather, on its very outskirts, in the bend of the Svisloch River, the Drozdy forest park is equipped. The former abandoned forest area, where various trees grow - pines, spruces, oaks, aspens, birches, alders, willows - has been put in proper order, paths have been laid for walking vacationers, gazebos, benches and even places for "active" recreation with a barbecue.

Since this park is located away from any traffic flows and some industrial enterprises, even at some distance from the residential area, here the human soul will always find rest in silence, in the murmur of the water of artificial waterfalls, in the music of the voices of a variety of songbirds, including thrushes of all kinds, ranging from black to songbird. This is where the name of this tract "Drozdy" came from.

And I, in addition to relaxation surrounded by all this splendor, sometimes manage to combine business with pleasure here - picking mushrooms. Not everyone knows and not everyone distinguishes such a mushroom in the forest as winter honey agaric. They crawl out when almost all other mushrooms leave - after the first frost or even after the first snow. Here we have such a light snowfall at the very end of October.

But after two days it melted. Gone are those light frosts that accompanied this snow. And this was my signal to go to the forest for mushrooms in November. And with joy, on one of the sunny days, and more specifically on November 15, I rushed to Drozdy with a camera. Of course, no one violated my hidden places in this forest park.

And here they are in front of me, these cute "zimnyachki". True, on the first of the stumps we met, they are already a little overripe and not so pretty, but still ...

And this stump looked well, quite a masterpiece:

Having found such crumbs on one of the stumps hiding in the grass, I realized that it was possible for me to meet this miracle even in December:

Don't let my mention of December fool you. That's why these cute and useful mushrooms are called "winter mushrooms", that they are found with us even in January. Here are my pictures from January 2 this year:

Here are all the pictures posted by me. On the Internet, perhaps you will find something prettier. But I hope that this, exhibited by me, will be of at least some interest to you.

Surely many people know that the autumn time is perfect time for picking mushrooms. Why? Yes, because more dew begins to form at night, the soil layer is better moistened, and boletus with boletus really begin to grow out of the ground in huge numbers. In general, it is the year that amazes with its species diversity and a rich harvest of mushrooms.

A huge number of people are interested in the question of what mushrooms are harvested in October. In fairness, it should be said that the second month of autumn is the peak period for the mushroom picker. In some cases, it is considered the only month in which it was lucky to collect a rich harvest of porcini mushrooms and oyster mushrooms.

Honey mushrooms

So, what mushrooms are harvested in October? At this time, nature seems to freeze: silence reigns in the forest, which can only be broken by the rustle of yellowed leaves underfoot.

Want to know what mushrooms are harvested in October? The first on the list should be highlighted, of course, mushrooms. Their share in the total yield, as a rule, is most. In the forest, they can be found in the most unexpected places, but most often on fallen hardwood trees and stumps. And they grow in fairly large clusters. Even an old stump in the garden can be a haven for mushrooms. Among the mushroom pickers, the status of “impudent” mushrooms is firmly entrenched behind them. In the middle of autumn, it is the autumn honey agaric that is most often found. What mushrooms are harvested in October yet? It should be noted that in large numbers you can see greenfinches and rows that grow along forest paths and directly on sandy hills.

Porcini

Of course, in the fall, everyone goes to the forest to harvest, despite the fact that they come across less and less in sight. It is best to search for them in sunny clearings.

Autumn variety of mushrooms

What mushrooms can be found in a pine forest in early October? Of course, these are boletus, boletus, flywheels and butterflies. Again, you can look for champignons in the meadows and in the garden. If October turned out to be warm and sunny, then mushrooms and chanterelles crawl out from under the ground. It is necessary to mention (it seems that its rich azure hue cannot be washed off). There is also a large umbrella mushroom and a reddening umbrella mushroom. The species diversity of champignons is also striking: you can find field, edible, steppe, garden ones. In autumn, two types of talkers also grow: goblet and giant. You can also come across flywheels: green, multi-colored and fissured.

What other mushrooms grow in October? Very often, mushroom pickers hunt for volnushki, pigs and raincoats. It is safe to say that in the fall it is possible to harvest a rich harvest of mushrooms, and if you are suddenly asked if there are mushrooms in October, you can safely give an affirmative answer.

Exercise caution

However, while picking mushrooms, you should not neglect the precautions. Of course, now you no longer think about whether there are mushrooms in October, but you also need to be able to distinguish edible specimens from inedible ones. For example, you can randomly collect dung beetles. These eukaryotic organisms, when combined with alcohol, are dangerous to health, as they can provoke food poisoning.

Be aware of the risks of picking poisonous mushrooms. Please note that in the fall they grow massively and they practically do not differ from the original. Again, one can easily run into pale grebe. In this regard, upon arrival home, it is necessary to carefully examine each mushroom. If you have the slightest suspicion regarding whether or not, it is best to get rid of it.

Mushroom season in the Moscow region

Of course, many go to pick mushrooms in October in the Moscow region. But it should be noted that during this period of time the mushroom season is close to its end, since there are not so many mushrooms and russula, and their natural form worsens somewhat with the onset of the first frost. Nevertheless, enthusiasts do not lose optimism and go along the most diverse routes of the Moscow region to collect boletus, boletus, Polish and umbrellas. It is noteworthy that fortune smiles at them, and they achieve their goal. This indicates only one thing: there are mushrooms in October in the Moscow region.

Mushroom places in the Moscow region

It should be emphasized that for picking mushrooms in the Moscow region, you can choose a variety of directions. As a rule, people prefer to use the train. Here are some popular routes.

Savelovskoe direction

The final stop is Lugovaya station. Mushrooms can be collected in the western part - two kilometers towards the settlement of Ozeretskoye, and also in the eastern part - three kilometers towards the settlements of Fedoskino and Sholokhov. In these places, you can collect butterflies, aspen mushrooms and chanterelles. It takes about 40 minutes to get to Lugovaya station.

Kazan direction

You should get off at Chernaya station, which is surrounded by pine forest. As soon as you get off the train, in a matter of minutes you will find yourself in woodland. Here you can also collect a rich harvest of mushrooms, but as for chanterelles and oil, it is not recommended to collect them, since they easily absorb harmful substances. From the metropolitan metropolis to the Chernaya train station, trains run three times a day.

Leningrad direction

Mushroom pickers should get to the Firsanovka station, then, heading northeast, get to locality Nazarevo. Then you should go again in the direction to the northeast to the village of Elino, and not far from the intersection of the route with the Leningrad highway, you can see mixed forest. It is in it that you can collect mushrooms, mushrooms and porcini mushrooms.

Of course, this is only a small fraction of the areas for gathering mushrooms in the Moscow region. You can always choose the most optimal route for yourself.

With the onset of autumn, the mushroom season begins. Heavy rains have passed, and still stands warm weather. At this time, you can see a lot in the forest. Many of the summer mushrooms, and appear autumn mushrooms , the article provides their description and a photo.

Mushrooms in September

September is the month of the height of the mushroom season, mushroom picking season. Almost all mushrooms previously found in the forest reappear in September. Joins them autumn mushrooms-, false chanterelle, mokruha and: purple, poplar, smoky (talker), gray and green (greenfinch), there is their description and photo.
At this time, they grow intensively, their description and photos are given:, raincoats, rows, valui, bitters and even hare mushrooms, (more:).

Mushrooms in October

The October forest is very beautiful. Exuberant palette autumn colors makes it mysterious and fabulous. Bright yellow, yellow-green, scarlet, orange, beige and brown leaves cover the ground with a dense carpet, float in small forest lakes.
In October number of species mushrooms decreases. Occasionally you can find boletus, boletus, flywheel and hare mushroom. But butterflies, autumn and winter, greenfinches, black milk mushrooms, gyrodons, goats, russula, smoky talkers and rows still grow abundantly: gray, poplar, purple, lilac-legged. At this time, the nights become cold, in the morning there are usually dense creeping fogs, and there are cool, pleasant days for picking mushrooms. Mushroom flies are getting smaller, and mushrooms survive intact to adulthood. Mushrooms harvested in October keep better than those harvested in summer. In mid-October, high-rise buildings turn on steam heating. On batteries, it is very good to dry pre-dried mushrooms. Cool days and nights allow you to keep salted mushrooms on the balcony until the first December frosts.

Mushrooms in November

By the end of October, greenfinches remain in the forest from the entire abundance of autumn mushrooms, gray row, honey mushrooms and autumn oyster mushrooms, (more details:). Mushroom pickers can collect these last gifts of the forest even after the first November frosts. In November, oyster mushrooms and friendly colonies of reddish winter mushrooms still grow on frost-covered stumps and tree trunks. They can be seen even in the December thaw. Closes with the first snow mushroom calendar. Having become acquainted with the description of autumn mushrooms and their photos, mushroom pickers will be able to distinguish good edible mushrooms from