One of the most valuable and delicious gifts of the forest is considered porcini. Did you know that it belongs to tubular fungi? Their fleshy and dense pulp is perhaps the most delicious among other representatives of the mushroom kingdom and certainly the most useful and nutritious. The white king of mushrooms is not the only one of this species, in addition, there are also inedible tubular specimens, and even poisonous ones. Let's talk in more detail about what tubular mushrooms are and what they are.
This type of mushroom is characterized by symbiosis with tree species: almost every mushroom grows under “its own” tree.
Characteristics and classification of tubular fungi
It is very easy to distinguish tubular mushrooms: with reverse side their hats are located many small, tightly standing next to each other, tubules, due to which the pulp of the hat becomes like a sponge. The shape of the hat itself is never flat - it is always convex, more or less, depending on the specific type.
The peculiar structure of the cap contributes to the fact that it absorbs a lot of moisture, which should be taken into account when cooking.
Among the tubular mushrooms, most species are edible, they are boiled, pickled and fried. They retain their taste even when dried, but since the color is not always preserved after drying, such delicacies are usually divided into two unequal groups:
- White, in which the flesh remains light even when dried. These include only mushrooms, they are also porcini mushrooms (for which they got their name).
- Black - all other tubular mushrooms, the dried pulp of which acquires a dark color.
When collecting edible tubular mushrooms, it is better to leave old specimens in the forest: they contain less useful substances, moreover, during the heat treatment, the pulp of the cap in most species becomes jelly-like.
At the same time, among tubular mushrooms there are frankly tasteless, officially recognized inedible species with bitter pulp. Even a poisonous mushroom wormed its way here, but more on that later. 
Popular edible tubular
Some of the edible tubular mushrooms most beloved by mushroom pickers with excellent taste characteristics include:
Some scientists classify oak trees as conditionally edible species, and the use of their raw pulp generally causes symptoms of poisoning. However, properly cooked duboviki are no less tasty than mushrooms, and are very edible.
Attention, danger - poisonous tubular mushroom false boletus
The only representative of the tubular that can harm a person is a satanic mushroom. It was not by chance that he gained confidence in them, because outwardly he has the maximum resemblance to a real mushroom, as a result of which the mushroom pickers call him “false mushroom”.
His hat is in the shape of a hemisphere, with a smooth grayish skin, slightly velvety. The dense stem resembles a barrel, is orange at the top and tapers slightly. The center of the stem of the poisonous tube fungus is decorated with a red mesh, turning into a yellow-brown color near the ground.
You can distinguish a false boletus from a real one by the bluish pulp after an incision, which first turns red. In addition, the middle part of the leg has a brightly colored red mesh.
Inedible tubular
Among the tubular mushrooms, there are many that outwardly are charm itself, but are absolutely unsuitable for food because of the bitter pulp. Some of them are also easy to recognize by their unpleasant aroma, however, not everyone has it.
The most well-known inedible tubular fungi include:
The importance of tubular fungi should not be underestimated. Despite some species that do not differ in taste, spongy mushrooms with fleshy flesh and thick hats are among the most delicious and healthy gifts of the forest. Going for delicacies for a festive dinner, look carefully under the trees and be sure to put a couple of mushrooms or butter in your basket.
Video acquaintance with tubular edible mushrooms
Quote message Learning to collect mushrooms.
Collect only people you know mushrooms!
Mushrooms which raise doubts it is better not to take!
Therefore, in this review, we will limit ourselves to describing the most common edible mushrooms, which will expand (hopefully) the knowledge of lovers of "picking mushrooms" a little.
White mushroom (boletus)
Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dried, salted and marinated. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.
The white mushroom cap is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very diverse: whitish, light gray. It can be yellow, brown or brown tones, purple, red, black-brown. Often, the cap of the porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin is not removed. Tubules white, later yellowish-olive or yellowish-greenish.
The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.
The pulp is dense, white, with a nutty taste and no special smell. On the cut, the flesh does not change color.
growing porcini throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.
confuse porcini with poisonous inedible mushrooms is difficult. But the white fungus has an inedible counterpart - the gall fungus. Its pulp is so bitter that even one small fungus caught in the cauldron will spoil the whole dish. It simply cannot be eaten. The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.
Ginger
edible mushroom exceptionally high quality. Some European peoples give it preference over the porcini mushroom. In many countries camelina considered a delicacy. Particularly good camelina fried in sour cream. It is not recommended to dry mushrooms.
grow up mushrooms, mainly in coniferous forests, especially in pine and spruce. They prefer lighted places: glades, edges, young forest. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to October.
The cap of an adult fungus is lamellar, funnel-shaped with a slightly wrapped, and then a straight edge. Most often, the hat of the camelina is orange or orange-red, but there are green-ocher or grayish-olive hats. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or at a break, they turn green or turn brown
The stem of the camelina is cylindrical, hollow, smooth, of the same color as the hat or slightly lighter.
The flesh is orange, turns green on the cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice stands out on the cut. In the air, it gradually turns green.
In addition to the usual camelina, in our forests there is camelina red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and pine red camelina (its milky juice is orange, and in the air it becomes wine red) .
Boletus (birch, obabok)
edible mushroom High Quality.
boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, the Far East. Grows in birch and mixed forests, swamps and tundra. Fruiting from June to September.
The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubules are whitish, brownish-gray at maturity.
The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, on the cut does not change color or turns pink.
This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations. If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution. The boletus is processed similarly. The boletus is especially good freshly fried or boiled.
boletus can be confused with the inedible gall fungus.
Boletus (aspen, redhead)
edible mushroom High Quality.
boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of nutritional value and taste, together with the boletus, it occupies an honorable second place after the porcini mushroom and camelina.
boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to September.
The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Coloration varies from red and red-brown to whitish-brown or white. The tubules are off-white, cream or greyish. The leg is cylindrical or expanding towards the base, covered with fibrous scales. The flesh on the cut turns blue, later blackens, in some species it becomes reddish or purple.
There are quite a few subspecies of boletus. It is processed in the same way as boletus.
Good edible mushroom.
common polish mushroom in coniferous, rarely deciduous forests. Prefers mature pine forests. It grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, Caucasus. This fungus owes its name to the fact that it is widely distributed in the coniferous forests of Poland, from where it was widely exported to other countries.
Fruits in August - September.
The taste of the Polish mushroom resembles a boletus, although it belongs to the genus of mossiness mushrooms. It is recommended to cook, fry, dry, salt, marinate.
Hat at Polish mushroom reaches 12 cm. The hat is first cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, in young mushrooms with a matte suede surface. The tubules are yellow-green, turning blue when pressed.
The flesh is yellowish, turns blue at the break, then turns brown, with a pleasant smell and taste.
The leg is cylindrical, solid, sometimes with dinner or slightly swollen towards the base. The color of the legs is light brown, at the base it is lighter, fawn.
The inedible twin of the Polish mushroom is the gall mushroom.
Dubovik ordinary (Poddubovik)
poddubovik- an edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, drying. The whole mushroom is used: cap and leg. In its raw form, the mushroom is poisonous, and in combination with alcohol can cause severe poisoning.
poddubovik(common oak), belongs to the genus of tubular fungi, grows in oak-mixed, not dense forests. Very often grows on the edge of the forest.
The boletus can be found from mid-summer to autumn. This is one of the most beautiful in appearance and colors of mushrooms in the middle lane. His hat grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, very blue when broken, without any special smell and taste. The tubular layer is finely porous, yellow-green in young mushrooms, later dark red, turns green on the fault, turns blue when pressed. Leg up to 15 cm long, up to 6 cm in diameter, tuberous thickened below, cylindrical, solid, yellow, yellow-orange under the cap, reddish below, with a reddish mesh above. Spore powder brown-olive.
edible mushrooms High Quality.
Fungi of this genus are distributed throughout the pine range in the northern hemisphere. Some types of oil are found even in the tropics. Only in the territory of the former Soviet Union, 15 species are known.
Oily is characterized by a smooth, sticky or slightly slimy hat. Less common are butterflies with a fibrous cap. Usually the skin on the hat is well removed. A private cover on the bottom of the hat is either present or absent, and if the hat is not sticky, then the cover is always absent. The leg of butter is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it must be cleaned, which after a long transition can be very tiring.
Oil can ordinary(late, real, yellow) - the most common among oilers. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive hat. Well developed veil, tubes are yellow. The leg of this butter dish is cylindrical, short, with a membranous ring. It bears fruit in July-September, often in large groups. It grows in pine forests, in lighted places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, the Caucasus.
Oiler late fry, boil, marinate, salt and dry well.
This mushroom bears a resemblance to the inedible pepper mushroom.
Larch butter dish- grows in the larch forests of Siberia, prefers young forests.
Its cap is lemon yellow, yellowish orange or golden brown, sticky with easily removable skin. The size of the cap is from 4 to 13 cm. The tubules are yellow, later olive-yellow. The flesh is slightly pink. Fruits in July - September.
This oiler well cooked and marinated.
Oil can granular(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, glades and in pits, rarely singly and mostly in groups from late May to early autumn.
His hat is slimy and shiny when dried, it can be from yellow-brown to brown-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off the cap and remains at the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur yellow, with drops of a milky white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.
Summer butterflies- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. The summer butterdish should be distinguished from the pepper fungus, which is part of the butterdish genus.
In fact, mossiness mushrooms are 18 species distributed in temperate latitudes in both hemispheres. The most common are: swamp flywheel, green flywheel and yellow-brown flywheel. They are all consumed boiled, fried, dried and pickled and salted.
Bog moss its structure resembles a boletus. It grows in moss places of coniferous forests. The cap and stem are yellow, with a brown tint. The spongy layer is green or yellow-olive. The flesh is yellowish, turns blue on the cut.
Flywheel green widely distributed in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His hat is pillow-shaped, dry, velvety, grayish or olive-brown. The tubules are yellowish-green with wide pores, sometimes descending to the stem. Leg continuous fibrous, yellowish or with a reddish tint, with brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense white or with a yellowish tint, does not change color or turns blue. Fruiting in June - October.
Flywheel yellow-brown. Looks like polish mushroom. Cap from hemispherical to cushion-shaped, dry, velvety. In young mushrooms, it is grayish or dirty yellow, becoming olive or reddish yellow with age. The skin is not removed. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown with a reddish tint towards the base. The flesh is yellow, becoming bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.
edible mushroom good taste but small nutritional value. It is used without pre-boiling. Chanterelle is distributed throughout the forests of the temperate zone of the Old World. Fruits in July - October, often in large groups.
The cap of the chanterelle is convex or flat, funnel-shaped by maturity, with a thin often fibrous edge, smooth. The entire fruit body of the chanterelle is egg-yellow, with a reddish tinge or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, marinated, salted.
Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not ubiquitous. Representatives of the genus russula distributed in the European part of Russia, in Siberia, in the Far East. In addition, russula are found in North America, East Asia.
These mushrooms have large or medium-sized fruiting bodies; caps of their various colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus to define and limit species. Differences between species are sometimes very small, making it difficult to identify these fungi.
These mushrooms appear in July, but there are especially many of them in August and September. Russula are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. The economic importance of russula is reduced due to the fragility of the fruiting bodies. Mushrooms of some species are not used by mushroom pickers because of the pungent taste. The pungent taste disappears with salting.
They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms those with less red but more green, blue and yellow are counted. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, rounded, flat or funnel-shaped, depressed in the middle. The cap diameter is on average 2-20 cm. Some species have a characteristic cap edge. So, in some species, the edge of the cap is long and strongly twisted. But the edge of the cap may also be straight, especially in cases where the cap is prostrate early. Sometimes the edge of the cap is striped or tuberculate, wavy. The hat is covered with leather. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of russula caps is sticky and shiny. In some russula, the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is very diverse in color, very variable, but also stable in many cases. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies can be different. Sometimes under the influence of the sun the color fades. Simultaneously with the blanching of the skin, the coloring of the pulp of the cap is observed. Pigments are also destroyed when mushrooms are cooked. The plates of russula are free, adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception, lemon-yellow.
Grows from June to October, on birch stumps or lying trunks, sometimes on stumps of other deciduous, rarely coniferous, trees.
The cap of the summer honey agaric is up to 7 cm in diameter with thin pulp, in young mushrooms it is convex with a tubercle in the center, covered with a cobweb cover, then flat-convex, sticky during rain. The color of the cap is yellow-brown, the cap is lighter in the center. The flesh is light brown, the smell and taste are pleasant. The plates adhering to the stem, sometimes slightly descending, are light yellow in young mushrooms, and rusty-brown in old ones. Leg up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.
- a delicious, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, pickling. This mushroom, which is not known to all mushroom pickers, is very productive, it is found in Russian forests often and in large groups. The late-autumn edible mushroom hyphaloma head-shaped looks like a summer honey agaric. In contrast to the summer honey agaric, the head-shaped hyfoloma does not have a ring on the leg, the color of the plates is gray, it grows on pine stumps.
It is necessary to distinguish summer honey agaric from poisonous sulfur-yellow honey agaric, bitter in taste, without a ring with sulfur-yellow plates, and also from brick-red honey agaric, bitter in taste, without a ring, the hat of which is darker in the center, the plates of old mushrooms are gray or dark grey.
Autumn mushroom (real)
edible mushroom.
The honey agaric is real (autumn), is included in the genus of honey agarics of the family of ordinary lamellar groups. This popular and highly productive mushroom grows in large groups from late August until late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. Caps up to 13 cm in diameter, in young mushrooms are spherical, with an edge bent inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes absent brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste, in old mushrooms it can be a little bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. Leg up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened below, with a white membranous ring in the upper part, light at the cap, brown below, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.
High yielding edible mushroom. In young mushrooms (with a private veil without a ring), the entire mushroom is used, in mature mushrooms with a ring, only a cap. Honey agaric is good for cooking hot dishes, drying, pickling, pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, since cases of poisoning by undercooked autumn mushrooms are known. Autumn mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn mushrooms occur in July or early August, while they may not appear in the fall or bear fruit a second time.
A favorite place for autumn mushrooms are old birch forests with dry birches, on which mushrooms grow at a height of up to 5 m and above, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.
Winter mushroom (Winter mushroom)
edible mushroom.
It is found on the edges of the forest, in bushes, alleys and parks. It always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. It grows in small tufts, preferring willow and poplar, as well as other hardwoods. It is a widespread mushroom. It appears in autumn, but can also be found in winter, as it is well preserved under snow.
The hat of the winter mushroom is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the hat varies from pale yellow to brown; in the center it is darker, along the edges it is lighter, in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter above. At first, the leg of the winter honey agaric is light, but quickly darkens, starting from the base. The leg is 3-10 cm high, 3-7 cm in diameter. Under a magnifying glass, hairs are visible on the surface of the leg. The pulp is whitish. The taste is mild. The smell is weak.
Only caps are eaten, the legs are too hard. Winter mushroom is used in soups and stews, but does not have a special taste.
Winter honey agaric can always be recognized by a fleecy leg, of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything. In October, when winter honey agaric appears, it can be confused with other varieties of mushrooms, including inedible ones, but the leg of these mushrooms is smooth, the plates are darker, and the cap is not slippery.
edible mushroom.
Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.
The fruit body of the puffball of variable shape is round-shaped, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner shells. The pulp of young mushrooms is white with a strong pleasant smell, in old mushrooms it is brown-olive. False leg up to 5 cm long, up to 2 cm in diameter may be absent. Spore powder is dark brown.
The mushroom is edible when young, when the flesh is white. It can be used without pre-boiling for hot dishes, for salting and drying.
Need to distinguish raincoat edible, from young pale grebes of the white variety with unopened common veil. If you cut a young pale grebe, then under the common coverlet, the leg and plates are clearly visible, which are always absent from raincoats.
edible mushroom.
Ryadovka violet grows in mixed and coniferous forests, more often in open places, along ditches, forest roads, on edges, glades from September to late autumn, singly and in groups, often large.
The hat of the row is purple with a diameter of up to 15 cm, fleshy, in young mushrooms it is convex, with an edge wrapped down, then prostrate, smooth, moist, brown-violet, fading. The flesh is firm, slightly watery, at first bright purple, then fading to white, with a mild pleasant taste and an aromatic aniseed smell. The plates are free or slightly adhering to the stem, wide, relatively frequent, first purple, then light purple. Leg up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes expanded at the bottom, solid, at the top with a flocculent coating, at the bottom with purple-brown pubescence, first bright purple, then whitish. Spore powder is pink-cream.
- productive edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for the preparation of mushroom caviar.
Sometimes this mushroom is also called a mouse.
Grows in forests from September until frost. Often this mushroom grows in rows, for which it got its name.
The cap of the row is dark gray or ashen in color with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The skin comes off well. Pulp with a slight pleasant smell, loose, brittle, white, slightly yellow in the air. The plates are rare, wide, slightly grayish-yellowish. The leg is strong, smooth, white or slightly yellowish, sits deep in the soil, so the cap stands out slightly above it.
- edible, pretty delicious mushroom. It is used boiled, fried and salted.
edible mushroom good quality.
It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice it, since only its hat is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - greenfinch can hide there. The fungus is quite common. Less commonly, greenfinch can be found under an aspen, but here it grows a little higher, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine mushrooms are found, and where there is enough lime in the soil, there are noble mushrooms.
The main distinguishing features of greenfinch are yellow, notched plates, it grows under a pine tree. The greenfinch's hat is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is unevenly colored, often needles or sand stick to it, since it is straightened already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The stem is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often, the entire leg is in the ground, only the mushroom cap is visible on the surface. The flesh is pale yellow. The taste is mild. The smell is weak, mealy or cucumber.
- a good edible mushroom, but you need to collect it carefully so as not to pick up a lot of sand. When cutting off the mushroom, it is necessary to hold it vertically, immediately remove the base of the leg with adhering sand; the hat should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely put in the basket. Zelenushka can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful colour. Freeze them in the same way as other mushrooms.
There are no dangerous twins of greenfinch. Ryadovka is also yellow in color, but her hat is cone-shaped, not so frequent plates and a rather pungent taste. It grows under firs and pines. In deciduous forests, poisonous varieties of cobwebs similar to greenfinch can be found. They are yellowish in color, but have a tuber at the base of the stem and the remains of a mucous membrane between the stem and the edges of the cap. These mushrooms never grow under pine trees.
You can confuse a yellow-red row with greenfinch. It grows in pine forests on or near stumps. Heavily faded specimens resemble greenfinches and are also edible.
It grows on stumps, trunks of dead and weakened deciduous trees, most often birches, aspens from May to autumn, often in large groups, growing together in bunches with legs.
The cap of oyster mushroom is lateral, semicircular, ear-shaped, with a curved down edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The flesh is white, the taste and smell are pleasant. Records descending along the stem, rare, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.
Young mushrooms are edible, without preliminary boiling they can be used for cooking hot dishes, for drying, pickling, pickling.
edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, orchards, forest clearings, forest edges.
The champignon cap is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are bent down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem with a membranous white coverlet. With the growth of the fungus, the cover is torn, remains on the leg in the form of a white ring. The pulp is dense, white, turns pink at the break, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), in young mushrooms they are white, then turn pink, darken, turn brown, almost black. Leg up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.
Champignon- tasty edible mushroom, used without pre-boiling for hot dishes, pickling, salting and drying.
edible mushroom.
It grows in various forests, in glades, along forest roads, on forest edges, in fields, pastures, gardens, orchards from July to October, singly and in groups.
The hat at the umbrella is up to 25 cm in diameter, at first ovoid, then flat-convex, prostrate, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging behind large brown scales, darker in the center, without scales. The pulp is thick, friable, cotton-like, white, with a pleasant nutty taste and a slight smell. The plates are free, fused at the stem with a cartilaginous ring, first white, then with reddish streaks. Leg up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen towards the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white top, brownish bottom ring, often free. Spore powder is white.
- Delicious edible mushroom. It is used without preliminary boiling for preparation of hot dishes, for drying. It is sometimes fried whole (hat) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including a tough leg, which gives dishes a special flavor.
— edible mushroom good quality. He prefers humus soils in forests, pastures, where there are thickets of shrubs. It occurs in many places, for example, in small forests, as well as in forests on humus and limestone soils. Does not give preference to any certain types of trees. Often forms "witch rings". It first appears at the end of April, the peak of the season falls on May, in June (depending
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.
Related Articles
- 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;
- Champignon;
- 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. They are often confused with saffron milk caps, but if you compare the photos, you can see that the saffron cap has a flatter cap, and the stem and flesh are rich orange.
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 cooked by everyone. 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 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.
Video
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!Discuss
Edible mushrooms: names with descriptions
Below are color images of some edible mushrooms, and their detailed description, which will practically help a novice mushroom picker to understand the external signs of the collected mushrooms, and also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, the surrounding vegetation and the weather, the appearance and consistency of the fungus can vary significantly, but experienced mushroom pickers will not be mistaken.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so sharp and which are, as it were, transitional to mushrooms that are ordinary in appearance.
Descriptions of mushrooms are compiled in such a way that first a characteristic of the cap, the lower spore-bearing layer (sponge or plates) is given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.
Porcini.
Local names: boletus, belovik, cowshed.
The hat is fleshy, young mushrooms have a pale yellowish color. Later, the hat becomes chestnut-brown, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is rounded, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous, in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, has a pleasant mushroom smell and taste, white color remains at the break.
Spore powder - brown or yellowish-brown.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. White mushrooms appear from mid-July to mid-October.
Eating. Edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, salting and for drying.
The resemblance to the white fungus is its inedible counterpart - the gall fungus.
Features
Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh on the break is white
gall fungus
The taste is intensely bitter The lower surface of the cap is white, then pink and dirty pink The flesh at the break is slightly pinking
Photo of white mushroom (click to enlarge):
 |
Polish mushroom.
The hat is fleshy, chestnut in color, velvety in dry weather, and slightly sticky in wet weather. The shape of the hat is rounded, the edges are bent inward at a young age, then straighten out, and later bend at the top. The lower surface of the cap is spongy, yellow-green in color (turns bluish-green when pressed).
Leg - more or less elongated, even, yellowish or light brown in color, loose consistency.
Pulp - at a young age white, dense, later yellowish and soft; slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. It grows mainly in coniferous forests in summer and autumn.
Eating. An edible, good tasting mushroom used boiled, fried, salted and dried.
It has nothing to do with poisonous mushrooms. The inedible gall fungus mentioned above may to a certain extent be similar in shape, however, a characteristic distinguishing feature of the Polish fungus is the bluish-green color of the spongy surface of the cap when lightly pressed.
Photo of the Polish mushroom (click to enlarge):
 |
 |
Local names: aspen, krasnyuk, red mushroom, krasnogolovik.
The hat is hemispherical, fleshy, slightly velvety, red, then brown-red, sometimes orange. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened below, white, covered with longitudinally arranged flaky fibrous dark scales.
The flesh is dense, white at the break, the surface first turns blue, then becomes purple-black. The smell is not pronounced.
Place and time of growth. It grows mainly under aspens, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. An edible, tasty mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
It has no resemblance to poisonous or inedible mushrooms.
Photo of the boletus (click to enlarge):
Photo (left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. boletus.Local names: birch, spikelet, obabok.
The cap is at first hemispherical, convex, smooth, and slightly slimy in wet weather, of various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with separate rusty spots. The upper skin is very thin and cannot be removed, as is the case with other spongy mushrooms.
Leg - cylindrical, tapering upwards, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The flesh is white or grayish-white, the color does not change at the break, it becomes friable and spongy relatively quickly, very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. It grows in light deciduous forests, mainly under birches, from June to the end of September.
Eating. An edible, good-tasting mushroom, when fried and boiled, it is not much inferior in taste to white mushrooms. It is used for pickling, pickling and drying. Darkens when processed. The lower half of the leg must be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarity is noted with birch in an inedible gall fungus.
Features
boletus
The taste is pleasant
The underside of the cap is light gray with rust spots. The flesh is white, does not change color when broken.
gall fungus
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is white, slightly turning pink at the break. The most distinctive feature is the bitter taste of the mushroom.
Photo of a boletus (click to enlarge):
Photo (left to right) - Jason Hollinger, JÃrg Hempel. An ordinary oiler.Local names: maslekha, chalysh, zheltak.
The hat is hemispherical, later convex, slimy-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, easily separated from the base.
The leg is cylindrical, dense, yellowish, has an easily detachable membranous ring closer to the cap.
The flesh is white or light yellow, soft, does not change color when broken. The smell is slightly fruity.
Spore powder - yellow-ocher color.
Place and time of growth. It grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin from the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter taste. In sheep, the undersurface of the cap is rusty red.
Photo of an ordinary oiler (click to enlarge):
 |
 |
Local names: pestrets, podmoshnik, reshetnik.
The hat is fleshy, hemispherical, becoming prostrate, velvety, brown-olive in time. The lower surface of the cap is spongy, with uneven large-mesh angular pores, bright yellow, and then greenish-yellow. The upper skin does not separate from the cap.
Leg - more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The flesh is light yellow, turning slightly blue at the break. The smell is slightly fruity.
Spore powder - from light ocher-brown to brownish-olive color.
Place and time of growth. It grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. It is used in fried and boiled form, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, but, like the butter dish, it differs from it in the color of the lower spongy layer.
Photo of a green flywheel (click to enlarge):
 |
 |
The cap is fleshy, at first flat, then funnel-shaped, with edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (a variety - pine forest) or orange in color With a clear bluish-green tone with the same concentric circles ( variety - spruce camelina).
The plates are orange, with greenish spots, descending, frequent.
Leg - at first dense, later hollow of the same color with a hat.
The pulp is brittle, white, but quickly turns red at the break, and then turns green, it releases abundant bright orange juice that is not burning in taste. The smell is pleasant, refreshing, spicy.
Spore powder is white with a slight yellowish or pinkish tint.
Place and time of growth. It grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. Edible, tasty mushroom of high quality. It goes mainly for salting and pickling, but can also be consumed fried. Not suitable for drying.
Gingerbread photo (click to enlarge):
 Ginger real |
 Ginger real |
Russula is greenish.
Hat - at first hemispherical, later prostrate and slightly concave, fleshy, hard, light greenish, and then green, more or less rough Skin does not separate from the cap; with the growth of the fungus, it is easily torn and gives cracks. The edges of the cap are even.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
Leg - hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or slightly yellowish.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birches, on the edges from July to October.
Eating i food. An edible, good-tasting mushroom, the best among russula. It is used in fried and boiled form, as well as for pickling.
To a certain extent, the greenish russula may resemble poisonous mushrooms (causing fatal poisoning) from the pale grebe group, but differs sharply from them in the absence of a ring on the stem and a tuberous thickening of the lower end of the stem with Volvo. In addition, the greenish russula has a brittle texture that the pale grebe does not have.
Photo of greenish russula (click to enlarge):
 |
 |
 |
The hat is initially hemispherical, then prostrate and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-lilac.
The plates are free or attached, frequent, narrow, uneven in length, sometimes branched at the stem, white.
The leg is quite dense, smooth, in old mushrooms it is loose, easily crumbling, white.
The pulp is firm at first, but then becomes soft and crumbles easily. The smell is a typical mushroom.
Spore powder - light yellowish.
Place and time of growth. Grows in coniferous and deciduous forests, often under birches, on forest roads, in bushes and forest clearings from July to September.
Eating. Edible, good tasting mushroom. It is used in fried and boiled form, as well as in pickling.
The green russula may, to a certain extent, resemble mushrooms from the pale toadstool group, but differs sharply from them in the absence of a ring on the stem and volva at its base, as well as in the fragility of its consistency.
Photo of green russula (click to enlarge):
 |
 |
The hat is initially hemispherical, later depressed in the center, red or red-brown in color, with a purple tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or separated only along the edge of the cap.
The plates are attached or slightly decurrent, branching, sometimes shortened, narrow, white. When the fungus dries, the plates take on a yellowish tint.
The leg is white, firm, even, slightly tapering downwards, wrinkled.
The flesh is firm white, often there is a rusty yellow spot, especially in places eaten by larvae. Smell with a slight fruity or mushroom tint. In old mushrooms, there is no smell.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. It is used in soups, for frying, salting and home drying.
Russula has no similarities with poisonous and inedible mushrooms.
Photo of food russula (click to enlarge):
 |
 |
Greenfinch.
Local name: green.
Hat - initially convex, then prostrate, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color.
Leg - short, tuberous at first, then lengthens, dense, gray-yellow. Often the stem of the mushroom is half hidden in the ground. The hat rises little above the ground and is easily visible.
The pulp is dense, white or slightly yellowish, under the cap shell is yellowish-greenish in color. The smell is not pronounced.
Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. Used and prepared in any form. Before use and harvesting, it is recommended to remove the skin from the cap. If the plates are dirty, they should be cut off. Crushed mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with a deadly poisonous pale grebe, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the fungus.
Greenfinch photo (click to enlarge):
 |
Local name; row gray.
The hat is convex, with jagged edges, dark gray, ashy with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which crack at the edges of the old mushroom. The top skin peels off easily.
The plates are relatively rare, wide, white (yellowish with age), notched at the point of attachment to the stem.
Leg - strong, dense, smooth, cylindrical, white or slightly yellowish; sunk more or less deeply into the soil, so the hat protrudes slightly above it.
The flesh is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. Grows in groups in sandy, coniferous, rarely deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and salting. Before use, it is recommended to remove the upper skin from the cap and wash the adhering sand well.
It has no resemblance to poisonous and inedible mushrooms.
Row photo (click to enlarge):
 |
 |
The cap is very sticky, slimy, convex at first, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young fungus are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an obscure ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside is bright yellow. Has the remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. It grows in groups in coniferous forests, in moss, under fir trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. The skin is removed before eating. Young specimens of mokruh are suitable for all types of culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.
Photo of Mikruha (click to enlarge):
 |
 |
Local name: forest champignon, chicken, white bog, dull rosites, Turk
Hat - at first cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge, the top of the cap is covered with powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay color, later becoming rusty-brown, have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish with time), in the first hours of life it is connected to the edges of the cap with a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common coverlet in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The flesh is soft, often watery, white, yellowish under the skin of the cap.
Spore powder - rusty-ocher color.
Place and time of growth. Often grows in groups in coniferous and mixed forests from August to October.
Eating. Edible, tasty mushroom, not inferior in taste to real champignon. No wonder this mushroom in some areas is called "forest champignon". Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap resembles poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In old specimens of the ringed cap, the plates have a rusty-brown color; in the pale grebe and fly agaric, the plates remain white until old age.
Photo of a ringed cap (click to enlarge):
 |
 |
Local name: Pecheritsa.
Slap - hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are free, frequent, first pale pink, then pink, and finally black-brown when the spores ripen.
Leg - dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stem with a white veil, which later remains in the form of a clear leathery white ring on the stem.
The pulp is dense, white, slightly turning pink at the break. The smell is pleasant
Spore powder - black-brown.
Place and time of growth. Grows in gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured land from July to September; earlier in the south. cultivated all year round in champignons, greenhouses, mines, etc.
Eating. Very valuable edible mushroom, excellent taste. Suitable for all kinds of dishes, in pickles and marinade. Old mushrooms with black-brown plates are tasteless.
Champignon is similar to deadly poisonous mushrooms from the group of pale toadstool, from which it differs in the following main features: in the pale toadstool, the plates are only white and are never pink and black-brown, the tuberous base of the leg is enclosed in a volva (the remnant of a common veil). The Volvo champignon, as well as the tuberous thickening of the base of the legs, are absent. The pale grebe has a white spore powder, while the champignon has a black-brown spore powder.
Photo of common champignon (click to enlarge):
Photo of a real honey agaric (click to enlarge):
 |
 |
Local name: sploen.
Hat - initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
Plates - run down the stem, narrow, forked-branched, the same color as the hat.
Leg - short, solid, expanding upwards, directly passes into the hat, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, the smell is aromatic, reminiscent of dried fruit.
Spore powder-light yellowish color.
Place and time of growth. Grows in mixed forests from June to late September.
Eating. An edible mushroom with a relatively good taste, it is used boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle has no resemblance to poisonous and inedible mushrooms. The chanterelle has similarities with the false chanterelle, which was previously mistakenly considered poisonous, but in reality is an edible mushroom. The false chanterelle differs from the real one in its reddish-orange color, especially in the color of the plates, in the rounder edges of the cap, and in the fullness of the stem. This mushroom is often collected by mistake along with a real chanterelle.
Chanterelle photo (click to enlarge):
 |
 |
Local name: Kolchak yellow.
Hat - flat-convex with uneven surface, dense, yellowish. The outer margin is usually sinuously lobed. On the lower surface of the cap, instead of plates, there are densely seated and passing to the stem spines of whitish, and then yellowish-pinkish color, very brittle and easily erased from the surface with a finger.
Leg - dense, solid, white or yellowish, expanding upwards, turning into a hat.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium taste. Only young ones are used (with a cap size of up to 6 centimeters), since with age the consistency of the fungus coarsens and a bitter taste appears. It can be used for boiling, frying and drying.
Blackberries have no resemblance to poisonous and inedible mushrooms.
Photo blackberry yellow (click to enlarge):
 |
 |
Local name; kolchak motley.
The cap is at first hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentric, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat “avoid along the stem.
Leg - short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a slight spicy smell.
Spore powder - brown.
Place and time of growth. It grows in dry coniferous forests, on sandy soil from August to November.
Eating. An edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes rigid, a bitter taste appears.
Blackberries have no resemblance to poisonous to inedible mushrooms.
Photo blackberry variegated (click to enlarge):
 |
 |
Do you like picking mushrooms? I think many of you, at least once in your life, have been engaged in this most interesting activity. You walk along the path, looking under every bush, with the hope of seeing a mushroom cap, otherwise you will be lucky and find a whole clearing of them. In such a mushroom clearing, you can pick up a whole basket. Skillful mushroom pickers know the places, they will show where they can hide. It's good if you have an experienced mushroom picker with you. Here you can not be afraid that you can accidentally collect different grebes. In any case, every mushroom picker should have information about poisonous mushrooms and be able to distinguish edible from poisonous ones. You need to be able to determine whether they can be used for cooking fresh or salted. Poisonous mushrooms are very dangerous, their use can lead to various malfunctions in the body, cause hallucinations. Cases leading to death are possible. Often edible mushrooms are confused with poisonous ones due to ignorance or similarity of species.
Amanitas belong to the lamellar genus. Fly agaric and pale grebe are considered the most toxic. Fly agaric is most common in early summer until frost. Young fly agarics have a fruiting body located in a veil, which opens and remains on the hat like scales. Mushroom hat can reach sizes up to 20cm. In nature, there are more than a hundred species of this poisonous mushroom. The danger of fly agarics lies in the fact that when they are eaten, toxins enter the body, which especially affect the nervous system.
Fly agaric panther
Consider what a fly agaric looks like. In young fly agarics, the hat is convex, later it becomes flat. When it rains, the hat becomes slippery, when it dries it becomes a bright color. The hat is gray with shades from brown to yellow. On the cap of the fly agaric, the remains of the bedspread, small scales are visible. The leg of the panther fly agaric is white, to which the collar is attached, with a white wide striped ring. The smell of the panther fly agaric is weak, the taste is slightly sweet and not bitter. It is found in a mixed, deciduous forest, usually from early June to October.
Fly agaric red
The cap of young fly agarics is in the form of a ball, later becomes convex and then flat, covered with dirty warts, painted in bright red colors with an orange tint. It grows up to ten centimeters in diameter. Adhered white plates on a dense stalk. Has a sweetish taste. You can meet him throughout the summer in mixed forests, as well as in deciduous forest.
Death cap
Pale grebe is considered one of the most poisonous. Fortunately, toadstools are not very common. You can meet her in a coniferous forest, broad-leaved, in birch forests and oak forests. Grows in small groups or occurs as single specimens. It is considered very dangerous, since when eating pale toadstool, toxins immediately enter the liver. Pale grebe is divided into types:
- green toadstool;
- yellow grebe;
- white toadstool
The color of the cap of the green grebe may have a transition from greenish to white. On the cap are small white plates. It grows up to ten centimeters in diameter. At first, the hat is in the shape of a half-ball, then almost flat, on top there may be a remnant of the bedspread in the form of shreds. You can recognize it by its leg with pale green stripes, on which a membranous ring is visible. If you smell the toadstool, you can feel a rather pleasant mushroom aroma, taste with sweet notes. Often found in deciduous forest from July to September.
The yellow toadstool has a semi-globular hat that gradually becomes flat, white, yellow or lemon in color. From above it is covered with small scales, which tend to be easily erased or washed off in rainy weather. It grows on a white stem with a ring thickening downwards. The smell of the toadstool is rather unpleasant, the taste with sweet notes. It occurs in coniferous and deciduous forests from July to September.
There you can also find a white pale grebe. The hat is in the shape of a semi-ball, which later becomes flat and smooth. On a white leg there is a thickening, girded with a collar. The smell is not pronounced, not quite pleasant, the taste is with sweet notes.
Gorchak
Gorchak, a false white fungus, or it is also called a gall fungus, is bitter in taste, therefore it is not suitable for food. Grows on sandy soils, often found in coniferous forests. You can find it throughout the summer until October. The size of the cap of the mustard is up to ten centimeters.
satanic mushroom
The satanic mushroom is very similar to white, so there is a high probability that they can be confused. It is dangerous because, when consumed, toxins quickly enter the bloodstream and affect internal organs, and this can lead to serious complications. This is a cap mushroom belonging to the family of bolets. From above, the cap is light gray in color, the tubular layer of it is pale olive in color with red pores. The color of the pulp of the satanic mushroom is white with a yellow tint, at the break it can change color from reddish to bluish tones. It is considered poisonous, but during heat treatment, toxic substances are digested and, in principle, can be used for food.
Pig (Pig)
Svinushka belongs to the genus of agaric fungi of the agaric order. The hat is ocher-brown, with a thin edging, dry. Young mushrooms grow with a convex cap, which then expands and looks tongue-shaped, the edges are wrapped inward. The stem is thick and short. It usually grows in birch groves. The pig is not fit to eat.
Mushroom false
The false honey agaric is a poisonous agaric fungus, which belongs to the agaric family. Differs in yellow-green coloring of the plates, has a bitter taste. Mushrooms grow on old stumps, fallen trees, on rotten roots. You can often find large groups of these mushrooms. The hat grows up to seven centimeters in diameter, at first it looks like a bell, then it becomes flat and turns yellow.
Champignon yellowskin
Yellow-skinned champignon, red-haired champignon or yellow-skinned champignon. This mushroom is considered very poisonous. When it is used in the body, various disorders occur, which can lead to sad consequences. Poisoning with these mushrooms leads to disorders gastrointestinal tract causes severe vomiting and diarrhea. These mushrooms are very similar to edible mushrooms, with the wrong choice, there can be serious consequences.
Signs of poisoning
If you are picking mushrooms with children, pay special attention to the mushrooms that the kids are picking. Often a beautiful bright red fly agaric can get into their basket. The first symptoms, after eating poisonous mushrooms, occur within an hour and a half. The patient begins to vomit, begins to feel sick, salivation increases, severe pain in the abdomen begins, diarrhea begins (up to 10-15 times). The pulse becomes weak, the body temperature may rise. Later, suffocation, convulsions may appear. In severe conditions, delirium occurs, a fatal outcome is possible.
Very important! Do not pick unfamiliar mushrooms in the forest. You must be completely confident in the safety of the product. Even prolonged heat treatment does not destroy deadly toxins. Canned mushrooms can also cause poisoning. Incorrect preparation can cause botulism infection.
At the first sign of poisoning, you need to urgently call a doctor, drink as much liquid as possible, drink activated charcoal, keep bed rest and do not self-medicate!
