What mushrooms can be eaten without harm to health? List of edible mushrooms. How to distinguish edible mushrooms from non-edible mushrooms Edible mushrooms

08.03.2020

The best way to learn to recognize edible and non-edible mushrooms on your own is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your prey at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types and names of mushrooms with pictures

The species diversity of mushrooms is very wide, so there is a strict classification of these inhabitants of the forest (Figure 1).

So, according to their edibility, they are divided into:

Edible (white, boletus, champignon, chanterelle, etc.);
Conditionally edible (dubovik, greenfinch, veselka, breast, line);
Poisonous (satanic, pale grebe, fly agaric).

In addition, they are usually divided according to the type of bottom of the hat. According to this classification, they are tubular (outwardly resembles a porous sponge) and lamellar (plates are clearly visible on the inside of the cap). The first group includes butter, white, boletus and boletus. To the second - mushrooms, milk mushrooms, chanterelles, mushrooms and russula. Morels, which include morels and truffles, are considered a separate group.

Figure 1. Classification of edible varieties

It is also customary to separate them according to nutritional value. According to this classification, they are of four types:

Since there are a lot of species, we will give the names of the most popular with their pictures. The best edible mushrooms with photos and names are shown in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell, and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - volushki, 4 - chanterelles

We offer a list of the most popular edible mushrooms with photos and names(picture 2 and 3):

White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color, and has a slight nutty flavor. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
Oyster mushroom: regal, pulmonary, horn-shaped and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, sowing mycelium on logs or stumps.
Volnushki, white and pink, have a hat depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruiting body begins to secrete sticky, sticky juice. They can be found not only in the forest, but also in open places.
Chanterelles- more often they are bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upwards, and an irregularly shaped hat, slightly pressed into the middle.
Butter dish there are also several types (real, cedar, deciduous, granular, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey agaric may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible mushrooms is the presence of a ring on the leg, which is not present in false twins.
Aspen mushrooms belong to the tubular: they have a thick stem and a cap of regular shape, the color of which differs depending on the species from cream to yellow and dark brown.
mushrooms- bright, beautiful and tasty, which can be found in coniferous forests. Hat of the correct form, flat or funnel-shaped. The leg is cylindrical and dense, the color matches the hat. The flesh is orange, but in the air it quickly turns green and begins to secrete juice with a pronounced smell of coniferous resin. The smell is pleasant, and the taste of its flesh is slightly spicy.

Figure 3. The best edible mushrooms: 1 - butter dish, 2 - mushrooms, 3 - aspen mushrooms, 4 - mushrooms

Edible varieties also include champignons, shiitake, russula, truffles and many other species that are not so much interested in mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.

Conditionally edible

Conditionally edible varieties are slightly less, and they are suitable for eating only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeezed and cooked.

The most popular conditionally edible varieties include(picture 4):

breast- a variety with dense pulp, which is quite suitable for eating, although milk mushrooms are considered inedible in Western countries. They are usually soaked to remove bitterness, then salted and pickled.
Row green (greenfinch) differs from others in a pronounced green color of the stem and cap, which is preserved even after heat treatment.
Morels- conditionally edible specimens with an unusual shape of a hat and a thick leg. It is recommended to eat them only after careful heat treatment.

Figure 4. Conditionally edible varieties: 1 - mushroom, 2 - greenfinch, 3 - morels

Conditionally edible also include some types of truffles, russula and fly agaric. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even a slight doubt about edibility, it is better to leave the prey in the forest.

Inedible mushrooms: photos and names

Inedible include species that are not eaten due to health hazards, poor taste and too hard pulp. Many representatives of this category are completely poisonous (deadly) to humans, others can cause hallucinations or mild discomfort.

It is worth avoiding such inedible specimens.(with photo and titles in Figure 5):

Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet it. Outwardly, it is absolutely proportional and very attractive: in young specimens, the cap is spherical with a slight greenish tinge, with age it turns white and stretches. Pale grebes are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, it is better not to put a suspicious or dubious specimen in a basket at the slightest doubt.
red fly agaric, probably familiar to everyone. He is very beautiful, with a bright red hat, covered with white spots. It can grow both singly and in groups.
Satanic- one of the most common doubles of the white fungus. To distinguish it simply by a light hat and a brightly colored leg, uncharacteristic of mushrooms.

Figure 5. Dangerous inedible varieties: 1 - pale grebe, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible double has a false double that disguises itself as a real one and can fall into the basket of an inexperienced quiet hunter. But, in fact, the greatest mortal danger is the pale grebe.

Note: Not only the fruiting bodies of pale grebes themselves are considered poisonous, but even their mycelium and spores, so it is strictly forbidden to even put them in a basket.

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to get medical attention. In addition, many inedible varieties have an unattractive appearance and poor taste, so they can only be eaten by accident. However, you must always be aware of the danger of poisoning, and carefully review all the booty that you brought from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, so their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(picture 6):

Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the effect of hallucinations, but because of severe poisoning.
Stropharia shitty got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown hats, sometimes with a shiny and sticky surface.
Paneolus campanulata (bell asshole) also grows mainly on manure-fertilized soils, but can also be found simply on swampy plains. The color of the cap and legs is from white to gray, the flesh is gray.
Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. Eating it by accident will not work, as it has a very unpleasant taste. In Europe, such stropharia is considered edible and even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - shitty stropharia, 3 - campanulate paneolus, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edible ones simply will not take root (too waterlogged soils, completely rotten stumps and manure heaps). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are somehow similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several doubles of the boletus - the boletus le Gal, beautiful and purple, which differ from the real ones in the too bright color of the legs or hat, as well as the unpleasant smell of the pulp. There are also varieties that are easy to confuse with mushrooms or russula (for example, fiber and talker). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous twins: 1 - purple boletus, 2 - bile, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous doubles of mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agaric: grebe, panther, red, royal, smelly and white. Cobwebs are easily disguised as russula, mushrooms or aspen mushrooms.

There are also several types of poisonous champignons. For example, yellow-skinned is easy to confuse with an ordinary edible specimen, but during heat treatment it emits a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is a truly mushroom country, very unusual specimens can be found not only here, but throughout the world.

We offer you several options for unusual edible and poisonous varieties with photos and names(picture 8):

Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity is little studied, it is not recommended to eat it.
bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. It is found in North America, Iran, Korea and some European countries.
bird's Nest- an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body are spores that, under the influence of rainwater, spread around.
Blackberry comb also found in Russia. Its taste is similar to shrimp meat, and outwardly resembles a shaggy pile. Unfortunately, it is rare and listed in the Red Book, so it is grown mainly artificially.
Golovach giant- a distant relative of champignon. It is also edible, but only young specimens with white flesh. It is found everywhere in deciduous forests, in fields and meadows.
Devil's cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - comb blackberry, 5 - giant golovach, 6 - devil's cigar

Another unusual representative is the brain tremor, which is found mainly in temperate climates. You can not eat it, as it is deadly poisonous. We have given a far from complete list of unusual varieties, since specimens of a strange shape and color are found all over the world. Unfortunately, most of them are inedible.

An overview of the unusual mushrooms of the world is given in the video.

Lamellar and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the hat, then it is lamellar.

The most famous representative of the tubular is considered white, but this group also includes butter, boletus and boletus. Everyone has probably seen the lamellar one: this is the most common champignon, but it is among the lamellar varieties that the most poisonous ones are. Among the edible representatives, russula, mushrooms, mushrooms and chanterelles can be distinguished.

Number of mushroom species on earth

Everyone who does not understand mushrooms is limited to buying them in a supermarket. After all, champignons and oyster mushrooms grown under artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that do not smell of needles and are not washed with morning dew. Yes, and it is very difficult to deny yourself forest walks on a clear day off. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.

Main characteristics of edible mushrooms

All the biological and ecological diversity of mushrooms on a planetary scale is simply impossible to cover. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many types of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here just like in the forest.

Did you know? The most unusual mushroom in the world is considered by contemporaries to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter in a few days..

Edible mushrooms are considered to be those specimens that are allowed for consumption and do not carry any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as in smell and taste. Their peculiarity lies in high gastronomic properties. After all, it is not in vain that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It is scientifically proven that such gifts of nature are rich in:

proteins;
amino acids;
mycosis and glycogen (specific mushroom sugar);
potassium;
phosphorus;
gray;
magnesium;
sodium;
calcium;
chlorine;
vitamins (A, C, PP, D, the whole group B);
enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).

Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant disadvantage is poorly digestible shells of mushroom bodies. That is why the greatest benefit to the human body is brought by dried and powdered fruits.

Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which means "devil's cigar" in translation. It is found in isolated cases only in the central zones of Texas and on some islands of Japan. A unique feature of this natural wonder is the specific whistle that is heard when the fungus releases spores..

According to the nutritional characteristics of mushrooms, Soviet scientists divided the edible group into 4 varieties:

Mushrooms, mushrooms and milk mushrooms.
Boletus, boletus, duboviki, oilers, volnushki, whites and champignons.
Flywheels, valui, russula, chanterelles, morels and autumn mushrooms.
Rows, raincoats and other little-known, rarely collected specimens.

Today, this classification is considered a bit outdated. Modern botanists agree that the division of mushrooms into food categories is inefficient and the scientific literature provides an individual description of each species. Beginning mushroom pickers should learn the golden rule of "silent hunting": one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, send all the contents to the trash without regret. After all, the risks of intoxication are not included in any comparisons with the time and effort spent.

Edible mushrooms: photos and names

Of the variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Consider the most popular types.

Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find struck with its 140-kilogram weight, and the second - with the area of the mycelium, which occupied about a thousand hectares..

In botanical literature, this forest trophy is designated as or ( Boletus edulis). In everyday life, it is called truthful, dubrovnik, shirak and belas.
The variety belongs to the genus Boletov and is considered the best of all known edible mushrooms. In Ukraine, it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often mushrooms can be found under birches, oaks, hornbeams, hazels, fir trees and pines.

It is characteristic that you can find both squat specimens with a small hat, and wide-legged ones, in which the leg is four times smaller than the upper part. The classic variations of mushrooms are:

a hat with a diameter of 3 to 20 cm, a hemispherical, convex brown color with a smoky or reddish tint (the color of the hat largely depends on the place where the fungus grows: it is purple-brown under pines, chestnut or olive green under oaks, and under birches - light brown);
leg length from 4 to 15 cm with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
white mesh on the top of the leg;
the pulp is dense, juicy-fleshy, white, which does not change when cut;
spindle-shaped spores, yellowish-olive, about 15-18 microns in size;
a tubular layer of light and greenish tones (depending on the age of the fungus), which is easily separated from the cap;
the smell at the site of the cuts is pleasant.

Important! Mushrooms are often confused with mustards. These are inedible mushrooms that are distinguished by pinkish spores, a black mesh on the stem, and bitter flesh.

It is worth taking note that in true porcini mushrooms, the skin from the cap is never removed. In Ukraine, the industrial harvesting of these forest trophies is carried out only in the Carpathians and Polissya. They are suitable for fresh consumption, for drying, conservation, salting, pickling. Traditional medicine advises introducing belas into the diet for angina pectoris, tuberculosis, frostbite, loss of strength and anemia.

Volnushka

These trophies are considered conditionally edible. They are used as food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactarius torminósus, and mushroom pickers call them volnyanka, decoctions and rubella. They represent the Russula family of the Milky genus, are pink and white.

Pink waves are characterized by:

a hat 4 to 12 cm in diameter, with a deep depression in the center and convex, pubescent edges, a pale pink or grayish hue that darkens when touched;
stalk about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
cream or white spores;
plates are frequent and not wide, which are always interspersed with intermediate membranes;
the pulp is dense and firm, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.

Important! Mushroom pickers should pay attention to the fact that volatility is characteristic of volushki, which depends on their age. For example, caps can change their color from yellow-orange to light green, and plates - from pinkish to yellow.

White waves are different:

a cap with a diameter of 4 to 8 cm with white densely pubescent skin (in older specimens, its surface is smoother and yellow);
leg height from 2 to 4 cm with a volume of up to 2 cm, cylindrical shape with low hairiness, dense structure and uniform color;
the pulp is slightly fragrant, white in color, with a dense but brittle structure;
spores of white or cream color;
plates are narrow and frequent;
milky juice of white color, which does not change when interacting with oxygen and is characterized by causticity.

most often grow in groups under birches, on forest edges, rarely in coniferous forests. They are harvested from early August to mid-autumn. Any cooking requires thorough soaking and blanching. Use these mushrooms for preservation, drying, salting.

Important! Edible volnushki are easily distinguished from other lactic mushrooms by the hairiness on the hat.

But in the latter version, the flesh becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic, can cause digestive disorders and irritation of the mucous membranes. In salted form, they are allowed to be consumed no earlier than one hour after salting.

The species also represents the Syroezhkov family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactarius résimus, and in everyday life it is called real.
Externally, this mushroom is characterized by:

a hat with a diameter of 5 to 20 cm, funnel-shaped with strongly fleecy edges wrapped inward, with wet mucous skin of a milky or yellowish color;
a leg up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and a hollow interior;
firm white pulp with a specific fruity odor;
yellow spores;
plates frequent and wide, white-yellow;
milky juice caustic in taste, white, which in places of cuts changes to dirty yellow.

The season of mushrooms comes from July to September. + 8-10 ° С on the soil surface is enough for their fruiting. The fungus is distributed in the northern part of the Eurasian continent and is considered completely unsuitable for food purposes in the West. Most often found in deciduous and mixed arrays. In cooking, it is used for salting. Beginning mushroom pickers may confuse the trophy with a violinist, a white wave and a loader.

Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spotting may appear on the hat.

This bright mushroom with a peculiar shape is found on the postage stamps of Romania, Moldova, Belarus. The real chanterelle (Cantharellus cibarius) is a member of the Cantarell family.
Many people recognize her by:

a hat - with a diameter of 2.5 to 5 cm, which is characterized by asymmetric bulges at the edges and a leuko-shaped depression in the center, a yellow tint and a smooth surface;
the stem is short (up to 4 cm high), smooth and solid, identical in color to the cap;
spores - their size does not exceed 9.5 microns;
plates - narrow, folded, bright yellow;
pulp - differs in density and elasticity, white or slightly yellowish, with pleasant aroma and tastes.

Experienced mushroom pickers have noticed that true, even overripe specimens, are not spoiled by a wormhole. Mushrooms grow rapidly in a humid environment; in the absence of rain, spore development stops. Finding such trophies is easy throughout Ukraine, their season starts in July and lasts until November. It is best to go in search of moss-covered, damp, but well-lit, areas with a weak grassy cover.

Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, special attention should be paid to the color of the trophy pulp. In pseudochanterelles, it is yellow-orange or pale pink.

At the same time, keep in mind that this variety is not on the forest edges. In cooking, it is customary to use chanterelles in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of the composition of carotene, but is not recommended in large quantities, since it is difficult to digest in the body.

In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to predatory varieties. The fact is that their spores are able to paralyze and digest nematodes living in the soil. Thus, the body compensates for its need for nitrogen. In addition, the variety is considered wood-destroying, as it grows in groups on the stumps and trunks of weakened living plants, as well as on dead wood.
You can find most often on oaks, birches, mountain ash, willows, aspens. As a rule, these are dense bunches of 30 or more pieces, which coalesce at the base and form multi-tiered outgrowths. It is easy to recognize oyster mushrooms by the following characteristics:

cap in diameter reaches about 5-30 cm, very fleshy, round ear-shaped with wavy edges (in young specimens it is convex, and becomes flat in adulthood), a smooth glossy surface and an unstable peculiar tonality, which borders on ashy, purple-brown and faded dirty yellow hues;
mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
leg up to 5 cm long and 0.8-3 cm thick, sometimes almost imperceptible, dense, cylindrical structure;
the plates are sparse, up to 15 mm wide, have jumpers near the legs, their color varies from white to yellow-gray;
spores are smooth, colorless, elongated, up to 13 microns in size;
the pulp with age becomes more elastic and loses juiciness, fibrous, does not smell, has an anise flavor.

Did you know? Ukrainian mycelium from Volyn - Nina Danilyuk - in 2000 managed to find a giant mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the cap circumference - 94 cm.

Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms are suitable for food, the caps of which do not exceed 10 cm in diameter. In this case, the legs are removed on all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This variety in our latitudes cannot be confused with anything, but for Australians there is a risk of putting poisonous omphalotus in the basket.

This is the popular name for a certain group of fungi that grow on living or dead wood. They belong to different families and genera, and also differ in preferences for habitat conditions.
For food purposes, autumn mushrooms are most often used. ( Armillaria mellea), which represent the Physalacrian family. According to various estimates of scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe - this is one of the favorite trophies of mushroom pickers.

Important! Undercooked mushrooms cause allergic reactions and severe eating disorders in people.

Honey mushrooms are easily recognizable by external signs. They have:

the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
leg solid, yellow-brown, 8 to 10 cm long with a volume of 2 cm, with small flaky scales;
the plates are sparse, white-cream in color, darken with age to pinkish-brown hues;
spores are white, up to 6 microns in size, have the shape of a wide ellipse;
the flesh is white, juicy, with a pleasant aroma and taste, dense and fleshy on the caps, and fibrous and rough on the stem.

The honey agaric season starts at the end of summer and lasts until December. September is especially productive, when forest fruits appear in several layers. It is best to look for trophies in damp forest areas under the bark of weakened trees, on stumps, dead plants.

They love the wood of birch, elm, oak, pine, alder and aspen left after felling. In especially fruitful years, a night glow of stumps is noted, which is radiated by group growths of honey agarics. For food purposes, the fruits are salted, pickled, fried, boiled and dried.

Important! When collecting again, be careful. The color of their hats depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that have grown from elderberry are dark gray, those from coniferous crops are purple-brown, and those from oak are brown. Edible mushrooms are often confused with false ones. Therefore, only those fruits that have a ring on the stem should be put in the basket.

Most mushroom pickers prefer green flywheels (Xerócomus subtomentósus), which are the most common of their kind. Some botanists classify them as mushrooms.
These fruits are:

a hat with a maximum diameter of up to 16 cm, a cushion-shaped bulge, a velvety surface and a smoky olive color;
a cylindrical leg, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
brown spores, up to 12 microns in size;
the flesh is snow-white, in contact with oxygen it may acquire a slight blue.

To hunt for this species, you should go to deciduous and mixed forests. also grow on the outskirts of roads, but such specimens are not recommended for consumption. The fruiting period lasts from late spring to late autumn. The harvested crop is best eaten fresh. When dried, it turns black.

Did you know? Although fly agarics are considered very poisonous, there are much fewer toxic substances in them than in pale grebe. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agaric. And one toadstool is enough to poison 4 people.

Among the edible varieties of oil, white, marsh, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular.
She is characterized by:

a hat up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
spores are smooth, pale yellow, ellipsoid, up to 10 microns in size;
the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers, in old mushrooms the sections turn a little pink.

The season runs from July to September. The species is very common in the countries of the Northern Hemisphere. Most often found in groups in deciduous forests, where the soil is acidic and enriched. In cooking, these forest trophies are used for making soups, frying, salting, pickling.

Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2,000 euros..

In the people, this mushroom is also called the blackhead and. In botanical literature, it is designated as Léccinum scábrum and represents the genus Obabok.
He is recognized by:

a hat with a specific color that varies from white to gray-black;
club-shaped stem, with oblong dark and light scales;
white flesh that does not change when exposed to oxygen.

Young specimens are tastier. You can find them in summer and autumn in birch thickets. They are suitable for frying, boiling, marinating and drying.

Represents the family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest gifts.
From the entire mushroom kingdom of russula stand out:

a hat is spherical or prostrate (in some specimens it may be in the form of a funnel), with wrapped ribbed edges, dry skin of different colors;
a cylindrical leg, with a hollow or dense structure, white or colored;
plates frequent, brittle, yellowish;
spores of white and dark yellow tones;
the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.

Important! Russula with caustic burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..

Fruiting in these representatives of the genus Obabok begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely such a trophy can be found in coniferous forests. Aspen mushrooms are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America.
The features of this forest fruit are:

a hat of a hemispherical shape, with a circumference of up to 25 cm, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
club-shaped leg, high, white with brown-gray scales that appear over time;
brown spores;
tubular layer white-yellow or gray-brown;
the flesh is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen, it very soon acquires a bluish tint, after which it turns black (it becomes purple in the leg).

most often harvested for marinades, drying, as well as frying and boiling.

Did you know? It is scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before dinosaurs. Like ferns, these gifts of nature were among the oldest inhabitants of the globe. Moreover, their spores have been able to adapt to new conditions for millennia, retaining all ancient species to this day.

These edible representatives of the Syroezhkov genus conquered all mushroom pickers with their specific taste. In everyday life they are called reeds or, and in the scientific literature - Lactarius deliciosus.
The harvest should be sent between August and October. Often such trophies are found in humid forest areas. In Ukraine, these are Polissya and Prykarpattya. Signs of mushrooms are:

hat with a diameter of 3 to 12 cm, leuco-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
the plates are rich orange, when touched they begin to turn green;
spores are warty, up to 7 microns in size;
the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
the flesh is yellow in the cap and white in the stem, when interacting with oxygen, the places of the cuts turn green;
the milky juice is purple-orange (becomes dirty green after a few hours), has a pleasant smell and taste.

In cooking, mushrooms are boiled, fried, salted.

Did you know? The natural antibiotic lactarioviolin was found in the composition of mushrooms.

In France, absolutely all mushrooms are called. Therefore, linguists tend to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin.
Champignons have:

the hat is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
the plates are initially white, which turn gray with age;
leg up to 5 cm high, dense, club-shaped, always having a one- or two-layered ring;
the flesh, which comes in all sorts of shades of white, becomes yellow-red, juicy, with a pronounced mushroom smell when exposed to oxygen.

In nature, there are about 200 types of champignons. But all of them develop only on a substrate enriched with organic substances. They can also be found on anthills, dead bark. It is characteristic that some mushrooms can grow only in the forest, others - exclusively among grasses, and others - in desert zones.

Important! When collecting champignons, pay attention to their plates. This is the only important sign by which they can be distinguished from the poisonous representatives of the Amanitov family. In the latter, this part remains invariably white or lemon throughout life..

In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should beware of only yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other species are non-toxic. They are even massively cultivated on an industrial scale.

Outwardly, these fruits are very unattractive, but for their taste they are considered a valuable delicacy. In everyday life, they are called the "earthly heart", since they can be located underground at a depth of half a meter. And it is also the "black diamonds of cooking." Botanists classify truffles as a separate genus of marsupial mushrooms with an underground fleshy and juicy fruiting body. In cooking, Italian, Perigord and winter species are most valued.
Basically, they grow in oak and beech forests of southern France and northern Italy. In Europe, specially trained dogs and pigs are used for "silent hunting". Experienced mushroom pickers advise paying attention to flies - in places where they swarm, under the foliage, there will surely be an earthen heart.

You can recognize the most valuable fruit by the following signs:

the fruit body is potato-shaped, 2.5 to 8 cm in diameter, with a slight pleasant smell and large pyramidal protrusions up to 10 mm in diameter, olive-black;
the flesh is white or yellow-brown with clear light veins, tastes like roasted sunflower seeds or nuts;
ellipsoid-shaped spores develop only in a humus substrate.

Truffles form mycorrhiza with rhizomes of oak, hornbeam, hazel, beech. Since 1808 they have been cultivated for industrial purposes.

Did you know? According to statistics, the world's truffle harvest is declining every year. On average, it does not exceed 50 tons.

This is a type of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name due to the growth on chestnut trees. Translated from Japanese, the word means "chestnut mushroom". In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine, there are also many recipes for the treatment of these fruits.
In everyday life, the mushroom is also called oak, winter, black. Characteristically, in the world market, shiitake is considered the second important mushroom that is cultivated in industry. Growing a delicacy is quite realistic in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.

When harvesting shiitake, you need to focus on the following characteristics of the mushroom:

a hat of a hemispherical shape, up to 29 cm in diameter, with dry velvety skin of coffee or brown-brown color;
the plates are white, thin and dense, in young specimens they are protected by a membrane coating, when squeezed they become dark brown;
the leg is fibrous, cylindrical in shape, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
white ellipsoid spores;
the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.

Did you know? The increased interest in shiitake in the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.

The mushroom belongs to the Boletov family. In everyday life, it is called a bruise, tannery, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most fruitful. You should go in search of forests, where there are oaks, hornbeams, beeches, birches. also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East.
The signs of the fungus are:

a hat with a diameter of 5 to 20 cm, semicircular in shape, with an olive-brown velvety skin that darkens when touched;
the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
the plates are yellow, about 2.5-3 cm long, green or olive;
club-shaped leg, up to 15 cm high with a volume of up to 6 cm, yellow-orange hue;
spores olive-brown, smooth, fusiform.

Experienced mushroom pickers are advised to pay attention to the colors of the oak caps. It is highly variable and can vary between red, yellow, brown, brown and olive tones. These fruits are considered conditionally edible. They are harvested for marinades and drying.

Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product of any degree of cooking with alcoholic beverages.

Edible varieties of these fruits must necessarily undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart smell. Most often used for filling in pies, and also consumed freshly prepared.
Experienced mushroom pickers are advised to go "on a quiet hunt" from early July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can find them by:

a cap with a bell-shaped circumference up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
a stem up to 15 cm high, with a dense structure, a cylindrical shape and a color scheme corresponding to the hat (there are darker shades at the base);
plates of medium density brown;
the pulp is fleshy, dry, with a slightly pronounced almond aroma, white in color, which does not change on the cuts.

Important! Pay attention to the skin of the talker's hat. Poisonous fruits always have a characteristic powdery coating on it.

Many novice mushroom pickers are always impressed by the appearance of the bigheads. These trophies stand out from their counterparts very favorably due to their impressive size and shape.
They have:

the fruiting body is large, can develop up to 20 cm in diameter, non-standard club-shaped, which hardly fits into the generally accepted ideas about mushrooms;
the stem can also reach 20 cm in height, there are more or less caps, in color it harmonizes with the top;
the pulp is loose, white color.

For culinary purposes, only young fruits are suitable, which are distinguished by light shades of the fruiting body. With age, the hat darkens, and cracks appear on it. You can harvest golovach in any forest area. Some young mushrooms are very similar to puffballs. But such confusion is not dangerous to health, since both varieties are edible. The mushroom season starts from the second decade of July and lasts until the very cold. Collected trophies are best dried.

Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive exposure and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid..

He is a member of the genus Borovik. In everyday life, it is referred to as a yellow boletus or yellow boletus. It is very common in Polissya, the Carpathian region and in Western Europe. It is considered a heat-loving variety of Boletovs. It can be found in oak, hornbeam, beech plantings with high humidity and clay substrate.
Externally, the fungus is characterized by:

a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte surface of a clay color;
pulp is heavy, with a dense structure, white or light yellow in color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
a leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without a grid;
tubular layer up to 3 cm in size, yellow at an early age and olive-lemon - in mature;
yellow-olive spores, up to 6 microns in size, spindle-shaped and smooth.

Semi-white mushrooms are often harvested for making marinades and drying. It is important to thoroughly boil the harvested crop before use - then the unpleasant odor disappears.

Did you know? In the history of mushrooms, a fact was captured when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant honey agaric measured 800 m long and 500 m wide, and its mycelium occupied 35 hectares of the area of the local national park in the city of Offenpass.

Basic rules for picking mushrooms

Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties.
To safely harvest forest trophies, you must follow these rules:

Go in search of environmentally friendly areas, away from noisy highways and production assets.
Never put items in the shopping cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
Never take samples from raw fruit.
During the "silent hunt" to minimize the touch of the hands to the mouth and face.
Do not take mushrooms that have a white tuberous formation at the base.
Compare found trophies with their toxic counterparts.
Visually evaluate the entire fruit: leg, plates, cap, pulp.
Do not delay the preparation of the harvest. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
Never eat water in which mushrooms have been boiled. It can contain many toxic substances.
Delete instances damaged by the wormhole, as well as those that have any damage.
Only young fruits should fall into the mushroom picker's basket.
All trophies must be cut, not pulled out.
The best time for "quiet hunting" is considered to be early morning.
If you go for mushrooms with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.

Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.

Video: mushroom picking rules

Mushroom poisoning is evidenced by:

nausea;
vomit;
headache;
cramps in the abdomen;
diarrhea (up to 15 times a day);
weakened heartbeat;
hallucinations;
cold extremities.

Similar symptoms can occur within one and a half to two hours after mushroom food. When intoxicated, it is important not to waste time. It is necessary to immediately call an ambulance and provide the victim with plenty of fluids. It is allowed to drink cold water or cold strong tea. It is recommended to take activated charcoal tablets or Enterosgel.

It also does not hurt to clean the gastrointestinal tract before the doctor arrives with an enema and gastric lavage (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). Improvement in the condition with adequate treatment occurs within a day. During the "quiet hunt" do not lose vigilance, carefully inspect the trophies and, if there are doubts about their edibility, it is better not to take them with you.

Video: mushroom poisoning

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What is the most important thing for a mushroom picker who goes to the forest for a “quiet hunt”? No, not a basket at all (although it will also be needed), but knowledge, especially regarding which mushrooms are poisonous and which can be safely put in a basket. Without them, a trip for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases, it will turn into the last walk in life. To avoid disastrous consequences, we bring to your attention a brief information about dangerous mushrooms, which cannot be cut in any case. Take a closer look at the photos and remember forever how they look. So let's start.

Among the poisonous mushrooms, the pale grebe occupies the first place in terms of toxicity and the frequency of fatal poisoning. Its poison is resistant to heat treatment, moreover, it has belated symptoms. After tasting mushrooms, the first day you can feel like a completely healthy person, but this effect is deceptive. While precious time is running out to save lives, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, the symptoms of poisoning are manifested by headache and muscle pain, vomiting, but time has passed. In most cases, death occurs.

Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their hats and legs and turns the harmless gifts of nature into a deadly weapon.

The toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight bulge or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the hat are also white. The elongated stem at the base expands and is "shackled" in the remains of a film-bag, which hid a young mushroom under it, and has a white ring on top.

In a toadstool, when broken, the white flesh does not darken and retains its color.

Such different fly agarics

Even children know about the dangerous properties of fly agaric. In all fairy tales, it is described as a deadly ingredient for making a poisonous potion. Everything is so simple: the red-headed mushroom with white spots, as everyone saw it in the illustrations in books, is not at all a single specimen. In addition to it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, egg-shaped and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly forbidden to include them in the diet.

The name "fly agaric" is made up of two words: "flies" and "pestilence", that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the hat after sprinkling it with sugar.

Deadly poisonous species of fly agaric, which pose the greatest danger to humans, include:

Small but deadly ragged mushroom

The poisonous mushroom got its name for its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the fungus is better known as fiber and has a modest size. The height of the stem is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.

The concentration of muscarine in the pulp of the fiber exceeds the red fly agaric, while the effect is noticeable after half an hour, and during the day all the symptoms of poisoning with this toxin disappear.

Beautiful, but "shitty mushroom"

This is exactly the case when the title corresponds to the content. It was not for nothing that the people dubbed the mushroom a false valui or a horseradish mushroom with such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell is simply disgusting and not at all mushroomy. But on the other hand, it is precisely thanks to its “aroma” that it will no longer be possible to ingratiate a mushroom picker under the guise of a russula, to which the valui is very similar.

The scientific name of the fungus sounds like "glutinous hebeloma."

False valui grows everywhere, but most often it can be seen at the end of summer on the bright edges of coniferous and deciduous forests, under oak, birch or aspen. The cap of a young mushroom is creamy white, convex, with the edges tucked down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the hat is beautiful and smooth, but sticky. The bottom of the cap consists of adherent plates of gray-white color in young valued, and dirty yellow in old specimens. The dense bitter pulp also has a corresponding color. The leg of the false valuation is quite high, about 9 cm. It is wide at the base, then narrows upwards, covered with a white coating similar to flour.

A characteristic feature of the "horseradish fungus" is the presence of black blotches on the plates.

Poisonous double of summer mushrooms: sulfur-yellow honey agarics

Everyone knows that they grow on stumps in friendly flocks, but there is such a “relative” among them, which outwardly practically does not differ from delicious mushrooms, but causes severe poisoning. This is a false sulphur-yellow honey agaric. Poisonous twins live in groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.

Mushrooms have small caps (maximum 7 cm in diameter) of a gray-yellow color, with a darker, reddish center. The flesh is light, bitter and smells bad. The plates under the cap are firmly attached to the stem; they are dark in the old mushroom. The light leg is long, up to 10 cm, and even, consists of fibers.

You can distinguish between “good” and “bad” honey mushrooms by the following signs:

the edible mushroom has scales on the cap and stem, the false honey agaric does not have them;
The “good” mushroom is dressed in a skirt on a leg, the “bad” one is not.

A satanic mushroom disguised as a boletus

The massive leg and dense flesh of the satanic mushroom make it look like, but eating such a handsome man is fraught with severe poisoning. Satanic pain, as this species is also called, tastes pretty good: neither you smell nor the bitterness characteristic of poisonous mushrooms.

Some scientists even classify the bolete as a conditionally edible mushroom if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this species contain, so it’s better not to risk your health.

Outwardly, the satanic mushroom is quite beautiful: a dirty white hat is fleshy, with a spongy yellow bottom, which turns red over time. The shape of the leg is similar to a real edible mushroom, the same massive, in the form of a barrel. Under the cap, the stem becomes thinner and turns yellow, the rest is orange-red. The flesh is very dense, white, pinkish only at the very base of the stem. Young mushrooms smell pleasant, but old specimens emit a disgusting smell of spoiled vegetables.

You can distinguish satanic pain from edible mushrooms by cutting the pulp: upon contact with air, it first acquires a red tint, and then turns blue.

Disputes about the edibility of pigs were stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers to this day continue to collect them for food, but in no case should this be done, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.

Outwardly, poisonous mushrooms look like milk mushrooms: they are small, with squat legs and a fleshy round cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave inward, the edges are wavy. The fruiting body is yellowish in section, but quickly darkens from the air. Pigs grow in groups in forests and plantings, they especially love wind-blown trees, located among their rhizomes.

There are more than 30 varieties of pig's ear, as mushrooms are also called. All of them contain lectins and can cause poisoning, but the thin pig is recognized as the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, becoming rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a clear smell of rotting wood is heard.

No less dangerous are such pigs:

poisonous umbrellas

Along the roads and roadsides, slender mushrooms grow in abundance on tall, thin stems with flat, wide-open hats resembling an umbrella. They are called umbrellas. The hat, in fact, as the mushroom grows, opens and becomes wider. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are such umbrellas:

Poison rows

Row mushrooms have many varieties. There are among them both edible and very tasty mushrooms, as well as frankly tasteless and inedible species. And there are also very dangerous poisonous rows. Some of them resemble their "harmless" relatives, which easily mislead inexperienced mushroom pickers. Before heading into the forest, you should look for a person as your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” rows.

The second name of rows is talkers.

Among the poisonous talkers, one of the most dangerous, capable of causing death, are the following rows:

Gall mushroom: inedible or poisonous?

Most scientists classify the gall fungus as inedible, since even forest insects do not dare to taste its bitter flesh. However, another group of researchers is convinced of the toxicity of this fungus. In the case of eating dense pulp, death does not occur. But the toxins contained in it in large quantities cause tremendous harm to internal organs, in particular the liver.

In the people for a peculiar taste, the mushroom is called mustard.

The dimensions of the poisonous mushroom are not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker grid pattern in the upper part.

The gall fungus is similar to white, but, unlike the latter, it always turns pink when broken.

Fragile Impatiens Galerina marsh

In the swampy areas of the forest, in the thickets of moss, you can find small mushrooms on a long thin stem - the marsh galerina. A fragile light yellow leg with a white ring at the top is easy to knock down even with a thin twig. Moreover, the mushroom is poisonous and it is still impossible to eat it. The dark yellow hat of the gallery is also fragile and watery. At a young age, it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

This is not a complete list of poisonous mushrooms, in addition, there are still a lot of false species that are easy to confuse with edible ones. If you are not sure which mushroom is under your feet - please pass by. It is better to make an extra circle through the forest or return home with an empty purse than to suffer from severe poisoning later. Be careful, take care of your health and the health of your loved ones!

Video about the most dangerous mushrooms for humans

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Before you go to the forest for a “silent hunt”, you need to find out the varieties, name, description and look at photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that the lower part of their cap is covered with a spongy structure where spores are placed. They are also called lamellar, they are very much appreciated in cooking, thanks to their unique taste and many useful properties.

How to distinguish edible mushrooms from inedible ones with photos and videos. Names and descriptions of edible and inedible mushrooms
Psilocybin mushroom - consequences of use and hallucinogenic properties. How to Identify Psilocybin Mushroom
Marinade for mushrooms - the best step-by-step recipes for cooking at home with a photo

Types of edible mushrooms

In nature, there are a large number of different mushrooms, some can be eaten, while others are dangerous to eat. Edible ones do not threaten human health, differing from poisonous ones in the structure of the hymenophore, color and shape. There are several types of edible representatives of this kingdom of wildlife:

boletus;
russula;
chanterelles;
milk mushrooms;
champignons;
White mushrooms;
honey mushrooms;
rubella.

Signs of edible mushrooms

Among eukaryotic organisms, there are also poisonous ones, which outwardly almost do not differ from useful ones, so study the signs of their difference in order to avoid poisoning. For example, white fungus is very easy to confuse with mustard, which has an inedible bile taste. So, you can distinguish an edible mushroom from its poisonous counterparts by the following parameters:

Place of growth, which can be recognized from the description of edible and dangerous poisonous.
A pungent unpleasant odor that poisonous specimens contain.
Calm discreet color, which is typical for representatives of the food category of eukaryotic organisms.
Food categories do not have a characteristic pattern on the stem.

Popular edibles

All mushrooms edible for humans are rich in glycogen, salts, carbohydrates, vitamins and a lot of minerals. This class of wildlife as food has a positive effect on appetite, promotes the production of gastric juice, and improves digestion. The most famous names of edible mushrooms:

camelina;
porcini;
boletus;
oiler;
boletus;
champignon;
fox;
honey agaric;
truffle.

This species of edible lamellar eukaryotic organisms grows on a tree and is one of the popular objects of "silent hunting" among mushroom pickers. The size of the cap reaches a diameter of 5 to 15 cm, its shape is round with edges bent inward. In mature mushrooms, the top is slightly convex with a tubercle in the middle. Color - from gray-yellow to brown shades, there are small scales. The pulp is dense, white, has a sour taste and a pleasant smell.

Autumn mushrooms have cylindrical legs, up to 2 cm in diameter and 6 to 12 cm long. The top is light, there is a white ring, the bottom of the leg is dense brown. Mushrooms grow from late summer (August) to mid-autumn (October) on deciduous trees, mainly on birch. They grow in wavy colonies, no more than 2 times / year, the duration of growth lasts 15 days.

Another name is yellow fox. It appeared due to the color of the cap - from egg to rich yellow, sometimes faded, light, almost white. The shape of the apex is irregular, funnel-shaped, 6-10 cm in diameter, in young ones it is almost flat, fleshy. The pulp of the common chanterelle is dense with the same yellowish tint, a slight mushroom smell and a spicy taste. Leg - fused with a hat, narrowed down, up to 7 cm in length.

These edible forest mushrooms grow from June to late autumn in whole families in coniferous, mixed, deciduous forests. Often it can be found in mosses. The baskets of mushroom pickers are especially full of them in July, which is the peak of growth. Chanterelles are one of the famous agaric mushrooms that appear after rain and are eaten as a delicacy. Often they are confused with saffron milk caps, but if you compare the photos, you can see that the saffron cap has a flatter cap, and the leg and flesh are of a rich orange color.

They are also called pecheritsy and meadow champignons. These are edible cap mushrooms with a cap of a spherical convex shape in diameter from 6 to 15 cm and with brown scales. Mushrooms are first white and then brownish caps with a dry surface. The plates are whitish, slightly pink, and later brown-red with a brown tint. The leg is even, 3-10 cm long, the flesh is fleshy, with a delicate mushroom taste and smell. Mushrooms grow in meadows, pastures, gardens and parks, it is especially good to collect them after rain.

These edible mushrooms are very popular in cooking, they are prepared in all possible ways. Boletus mushrooms have a cap color from light gray to brown, their shape is pillow-shaped with a diameter of up to 15 cm. The flesh is white with a pleasant mushroom aroma. The leg can grow up to 15 cm in length, has a cylindrical shape, extended to the bottom. Common boletus grows in mixed, birch forests from early summer to late autumn.

Butterflies are one of the best known edible eukaryotic organisms. Often they grow in large groups mainly on sandy soils. The oil cap can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface is mucous, easily separated from the pulp. The tubular layer is yellow, adhering to the leg, which reaches a length of up to 10 cm. The pulp is juicy white, becoming yellow-lemon over time, thick legs. Butter dish is easily digested, therefore it is eaten fried, boiled, dried and pickled.

These edible mushrooms grow in whole piles, which is why they got their name. The hat is dense, cream-colored, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the stem is white, cylindrical in shape up to 6 cm in length. The pulp is dense, white with a pronounced pleasant smell and taste. This variety grows in mixed, birch, pine forests from July to the end of September. Before going after mushrooms, you need to know what they look like and be prepared to look for them, because they hide under the foliage.

Conditionally edible mushrooms

Eukaryotic organisms from this classification differ from the previous ones in that they are forbidden to be eaten without prior heat treatment. Before starting cooking, most of these specimens must be boiled several times, changing the water, and some need to be soaked and fried. Check out the list of mushrooms that belong to this group:

woodland champignon;
morel cap;
spherical sarcosoma;
cobweb blue;
fox false;
pink wave;
thyroid disease and others.

It can be found in summer and autumn in coniferous, deciduous forests. The cap diameter is from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The pulp of the false chanterelle is soft, viscous, without a pronounced smell, taste. The plates are orange, frequent, descending along a thin yellow-orange stalk. False chanterelle is not poisonous, but can disrupt digestion, sometimes has an unpleasant woody taste. Hats are mainly eaten.

This eukaryotic organism has several names: volnyanka, volzhanka, volnukha, rubella, etc. The cap of the volnushka has the shape of a funnel with a sunken center, the color is pink-orange, the diameter is up to 10 cm. The leg is cylindrical, tapering to the bottom, up to 6 cm in length . The pulp of the volnushka is fragile, whitish in color, if it is damaged, light juice and a pungent odor will appear. It grows in mixed or birch forests (usually in groups) from late July to mid-September.

The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and brighten with age. The hat of a morel cap resembles a walnut, all dotted with uneven stripes, wrinkles, similar to convolutions. Its leg is cylindrical, always curved. The pulp is similar to cotton wool with a specific smell of dampness. Morel caps grow on moist soil, next to streams, ditches, water. Harvest peaks in April-May.

Little known edible mushrooms

There are different varieties of edible mushrooms and, having come to the forest, you need to know which of them can be considered inedible. To do this, before the "quiet hunt" be sure to study the photographs and descriptions of eukaryotic organisms. There are such rare specimens that it is not immediately clear what they are - poisonous, inedible or quite suitable for food. Here is a list of some little-known edible representatives of this class of wildlife:

raincoat;
funnel talker;
row purple;
garlic plant;
pigeon oyster mushroom;
flake hairy;
polish mushroom;
rowing gray (cockerel);
white dung beetle and others.

It is also called chestnut mushroom or pan mushroom. It has an excellent taste, so it is highly valued in cooking. The moss fly cap is hemispherical, convex, from 5 to 15 cm in diameter, becomes sticky in the rain. The color of the top is chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish-yellow. The leg of the flywheel is cylindrical, it can narrow or expand towards the bottom. The pulp is dense, fleshy, with a pleasant mushroom smell. Chestnut flywheel grows on sandy soils under coniferous trees, sometimes under oak or chestnut.

Such eukaryotic organisms are presented in several forms: gum-bearing, fiery, golden and others. They grow in families on dead and living trunks, on stumps, roots, in hollows, and have medicinal properties. Often, flake can be found under spruce, apple, birch or aspen. The cap is convex, fleshy, from 5 to 15 cm in diameter, has a yellow-honey color, the flesh is pale. Leg up to 2 cm thick and up to 15 cm high, one-color, scaly, on young specimens there is a ring. Scaly hairy contains a substance used to treat gout.

The second name is the common rot. The cap is convex, becomes flat with age, up to 3 cm in diameter. The color of the crown is yellow-brown, light at the edges, the surface is dense, rough. The pulp of garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When the mushroom dries, the smell intensifies even more. The leg is brown-red, light at the base, empty inside. Common non-rotters grow in large families in different forests, choosing dry sandy soil. The peak of growth is from July to October.

They are not always taken even by experienced lovers of “silent hunting” and in vain, because raincoats are not only tasty, but also healing. They appear in meadows and pastures after rains. The cap diameter is 2-5 cm, the shape is spherical, the color is white, sometimes light brown, there is a hole for spores on top. The pulp of the raincoat is dense, but at the same time tasty, juicy, becomes soft with age. Young mushrooms have spikes on the surface of the cap, which are washed off over time. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats grow in groups in parks and lawns, the peak harvest is from June to October.

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Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are a huge variety of mushrooms, in the common man, the term "mushrooms" corresponds almost exclusively to forest mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are not plants or animals, and therefore their taste has nothing to do with plant foods or meat. Edible mushrooms have their own unique taste, which is called "mushroom". In terms of nutritional value, they are rather closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various trace elements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no unified world classification of edible mushrooms. This is due not only to differences in the culinary traditions of different peoples, but also to the climatic features of individual countries that affect the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several separate species with different external characteristics, which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

The first category includes types of edible mushrooms that have the maximum value and rich rich taste. For example, boletus, yellow mushroom, real camelina.
The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
The third category includes edible mushrooms of Russia with a mediocre taste and mediocre nutritional value - green flywheel, russula, honey agaric.
The fourth category is mushrooms with minimal nutritional value and dubious taste. This, for example, motley flywheel, raincoat, oyster mushroom.

Edible mushrooms. They do not require mandatory heat treatment and are theoretically suitable for consumption even raw without any risk.
Conditionally edible mushrooms. This category includes mushrooms that are not suitable for raw consumption due to toxins or an unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) Also included here are mushrooms that are edible only at a young age, or capable of causing poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
Inedible mushrooms. They are completely safe for the human body, but due to bad taste, hard pulp, or for other reasons, they are not of culinary interest. Often in other countries they have a description of edible mushrooms or conditionally edible.
Poison mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption is extremely dangerous.

For Russians, mushrooms are not only a delicious dish, always relevant both on the festive table and on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most townspeople and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers all over Russia die, poisoned by poisonous mushrooms, mistakenly mistaking them for edible ones.

It should be noted right away that there are no single universal rules for how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which are often not applicable to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if looking at the fly agaric, you are not quite sure whether the mushroom is edible in front of you, then before you go on a “silent hunt”, listen to the following recommendations:

If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, "trophies" can be shown to him for control already upon returning from the forest.
Study as carefully as possible one or two (no more!) Types of edible mushrooms most common in your region. Moreover, it is desirable to find out what edible mushrooms look like by seeing them with your own eyes, and not on the monitor screen. Well memorize their differences from all possible twins. Going to the forest, collect only these mushrooms you know and no others.
Do not take mushrooms that cause you the slightest doubt about their species.
Having found a "family" of mushrooms, look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms of an average level of toxicity.
Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about lamellar varieties of edible mushrooms.
Never taste raw mushrooms. He will not tell you anything, but if a poisonous mushroom comes across, then you can easily get poisoned.

The most common edible and non-edible mushrooms

White mushroom, or boletus, is the best representative of the group of unconditionally edible mushrooms of the first category of nutritional value. Although it has a fairly characteristic appearance, by which it is easy to recognize it, the boletus has an inedible twin - the gall fungus or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stalk and reddish-brown cap. The flesh of the boletus always remains white, while the gall fungus differs in that at the break, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red aspen mushrooms are also very popular edible forest mushrooms among Russians. They have a dense brown-red hat. They are easy to distinguish from other mushrooms by the flesh, which quickly turns blue at the cut point. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never near conifers). But for safety, it is better to collect such mushrooms only under aspens and poplars. However, the boletus is quite difficult to confuse with other mushrooms, since it does not have false twins.

Butterfish are very loved and popular in Russia. They are recognizable by their yellow stems, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean oil. Mature mushrooms are almost always wormy, which is also a good sign.

Chanterelles have a rather unusual appearance, by which they are easily identified among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stem (in a real one it is dense and solid) and white secretions on the broken cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those mushrooms that grow exclusively in roots, on stumps and on fallen trunks. They have caps of ocher color with scales on it and a white ring on the stem. False mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground, their hat has a yellow or brown-red tint and is devoid of scales. While real honey mushrooms have whitish plates, false mushrooms have olive, dark gray or brownish ones. Also, there is no ringlet on the leg of the false feather.

Russula - widespread edible mushrooms of the middle zone. This name is used for several species at once, the differences of which from inedible relatives are the presence of an easily removable skin on the hats.

We have already noted earlier that for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also familiarize yourself with the description of the main most common poisonous mushrooms, which, for sure, will be encountered during the “silent hunt”.

Of the one and a half hundred poisonous mushrooms found on the territory of Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to disorders of the nervous system. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the actually poisonous mushrooms.

As statistics show, most often Russians are poisoned by pale toadstool. This is one of the most poisonous and at the same time the most common mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible agaric mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually a little darker in the center of the cap and lighter at the edge. On the underside of the cap are white soft plates. There is a ring on the leg.

False honey agaric can be found on the roots and stumps of trees, which is why beginners confuse it with real honey agaric and other edible mushrooms on trees. The fungus causes food poisoning, and therefore is not as dangerous as the toadstool. It can be distinguished from real mushrooms by color (not brown, but light orange or yellowish) and the absence of a ring on the leg (real mushrooms have it right under the hat).

Amanitas in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary citizen imagines a typical picture - a large fleshy mushroom with a bright red hat with white specks and a white leg. In fact, only one of more than 600 species of fly agaric looks like this. By the way, the pale grebe formally also refers to the fly agaric. So, in addition to the well-known red fly agaric and grebe, you should also be wary of green fly agaric, smelly fly agaric, panther fly agaric and white fly agaric. Outwardly, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

Satanic mushroom is found mainly in the south and in Primorye. It is toxic, although it rarely leads to death. The mushroom is quite large, has an irregularly shaped hat and a massive leg. The leg can have various shades of red. The color of the cap also varies: most often there are mushrooms with a white, dirty gray or olive cap. Sometimes it can look very much like some edible mushrooms in Primorsky Krai, in particular, a boletus.

The thin pig is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig is an edible mushroom or not. It was only about 30 years ago that it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened hat with a curved edge. Young individuals are distinguished by an olive color of the hat, older ones are gray-brown or rusty-brown. The stalk is olive or gray-yellow and slightly lighter than the cap, or close to it in color.

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Inedible mushrooms: photos and names

Poisonous mushrooms: photos and names

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Edible mushrooms: photos and names

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