What mushrooms grow in August and September. What mushrooms grow where and when: from morel to greenfinch

There is a lot of harvest in autumn. During this period, you can diversify your diet with fresh vegetables, pears, apples. Also, most people go to the forest to pick mushrooms, because in autumn there are a lot of them. It is a mistake to think that they grow only in autumn.

Mushrooms grow in spring and summer. However, in autumn, due to frequent wet weather, mushrooms grow in large numbers.

You need to know which edible mushrooms collected in September, as well as in October and November.

September collection

In September, it is possible to carry away a number of summer mushrooms from the forest, but they are gradually beginning to be replaced by autumn species. Not everyone knows what mushrooms are harvested in September:

1. Honey mushrooms appear on stumps, and can also form in groups on the trunks of old trees. They have thin legs with a long length and a hat with a brown bulge in the middle. There are a lot of subspecies of them, both edible and poisonous. Unfortunately, many mushroom pickers bypass mushrooms, because they believe that such mushrooms are unsuitable for food.
2. Chanterelles appear under grass or in mosses and grow throughout autumn. The leg has folds, the hat most often has an irregular shape. They are completely edible, except for false chanterelles, which have a brighter hat shade than real ones.
3. Few people know that white fungus is called boletus. A better known name is "king of mushrooms". It was called white because of the white pulp, which does not lose it when cut. The hat has a diameter usually from 5 to 20 cm. The hat is slippery in wet weather, and cracks in drought. Turning the boletus over, you can see the porous pulp. The older the king of mushrooms, the darker his hat. The fleshy leg has a good density.
4. The boletus has a light stem interspersed with a dark shade and a moderate brown cap. The mushroom usually grows in a mixed forest, as well as in a spruce forest, where there are birch trees. Prefers soil with moisture, heated by the sun.

What is harvested in November

November is the last month of autumn. Frosts are coming, but you can still pick mushrooms, such as:

You can not eat a lot of these mushrooms, because there is a chance of getting mild or moderate poisoning.

What conditions do mushrooms grow in?

After the rain, you should not wait two weeks, you need to know the places. Mushrooms prefer to grow in different ways. Boletus sometimes grows 10 hours after a rainstorm, however November fruits can grow up to ten days.

August is a great month for all mushroom lovers. From about the second half of the month, the real mushroom season will begin. The third "mushroom layer", which is called the November layer, will just begin. Already by the name you can understand that it will last right up to the end of autumn. And during this time, each mushroom picker will collect more than a dozen kilograms of his favorite food. Therefore, we decided to tell you which mushrooms appear in August.

What mushrooms grow in August: a list of the most popular

As we have said, August is a paradise for mushroom pickers. There will be just an incredible amount of a variety of mushrooms that can be harvested right up to the end of autumn. And this time is definitely enough to stock up for both winter and spring. In August, about 120 different mushrooms can be found in the forest, but we will tell you more about the most frequent and favorite mushroom pickers.

Porcini
This is the most favorite crop for pickers. Not only are they very tasty, but you can find a lot of white mushrooms in the forest. By the way, it is worth noting that he is "friends" with the fly agaric. So if you notice that there are a lot of them in the forest, it means that white mushroom can be found without problems. What to do with him? Here the question is only in fantasy, because you can do anything with porcini mushrooms: fry, and pickles, and just dry and marinate.

Honey mushrooms
Very popular mushrooms, because there are a lot of them. Moreover, they always grow not one at a time, but immediately in large companies. These mushrooms are very tasty, so they are sometimes simply fried or pickled. But, it is worth noting that there are still false mushrooms. They are painted gray-yellow or brick-red, do not have rings and scales on the stem, and smell unpleasant. Those are best avoided.

mushrooms
This mushroom is considered one of the most delicious. Therefore, almost everyone tries to find it. As for cooking camelina, the only thing you can do is that you can do almost anything with it. But, they are especially delicious after frying.

I believe that everyone knows that mushrooms appear in our forests by no means from a floundering bay, but according to a very clear schedule, which depends primarily on how quickly the mycelium accumulates the resources necessary for the formation of a fruiting body, as well as on under what external conditions it is "adapted".

It is in connection with these circumstances that there are mushrooms in spring, early summer, just summer and late summer, as well as autumn and even winter mushrooms. And the "first wave" of each mushroom, as a rule, is timed to a certain date. In this article, I intend to talk about when mushrooms grow, while briefly describing each mushroom and indicating the timing of its appearance and “disappearance” in our forests. And at the very end of the review there will be a useful bonus - mushroom calendar.

Morels

Many gourmets recognize morels in terms of their taste second only to truffles. Nevertheless, by the time of appearance in the forests, they should be considered unconditionally the first. AT good years the fruiting bodies of morels appear already in April - pleasing the zealous mushroom picker with this. Which, despite the furious ticks at that time, has already “sharpened its skis” into the forest - as soon as the snow melted there and it became more or less warmer.

It turns out that there are several types of these wonderful mushrooms, and they all differ slightly in terms of appearance in the forests. Let's consider each morel in more detail.

Of all morels, it stands out by the largest size, as well as by its mass character. In the baskets of spring mushroom pickers, it makes up the lion's share of the entire harvest.

Edible morel grows on nutrient-rich calcareous soils, tending to well-lit places, therefore it prefers light forests - birch, aspen, elm forests, oak forests, poplar groves and pine forests. He does not avoid mixed forests either. In terms of relief, it likes lowlands and floodplains, as well as southern mountain slopes. Usually edible morels come across where in the forest there are clearings, clearings and gaps among the trees, in cluttered places, on old burned areas. Morels are also found in cities - there they grow in a forested area, as well as in front gardens. Some gardeners can tell you stories about how morels were found right in the garden (in places where fruit trees and bushes), I will say this - there is some truth in these tales.

Appears in our forests approximately in the beginning of May, growth peak - mid-end of this month, continues to eject fruiting bodies until June, and then (approximately in the middle of the month) completely disappears. In abnormally warm seasons - when autumn drags on and is dry and sunny - it can also appear in October.

The earliest of the morels.

Already starting to bear fruit in the middle of April, but not as numerous as its previous counterpart. Disappears from forests at the end of May, less often At the beginning of June.

Grows in conifers and mixed forests, preferring wet grassy places, especially often comes across in swampy lowlands and floodplains. Also loves cluttered places. It is noticed that the fungus seems to form mycorrhiza with ash. Unlike the edible morel, it prefers sandy soils.

Morel high

Outwardly, this mushroom actually corresponds to the previous one, differing from it only in a darker color of the cap (and even then not always) and a slightly higher height. In terms of appearance in the forests, it also fully corresponds to its fellow.

Usually - mid April - May less fruitful until June.

Growing conditions are almost the same as for the previous morel. Except that the tall morel is periodically found in gardens and orchards. Well, it still comes across much less frequently.

Before preparing morels, boil in salted water for at least 15 minutes with the obligatory subsequent throwing out of the broth. This is necessary in order to neutralize the toxins present in fresh morels. And do not try to neglect this rule - poison yourself in such a way that it will not seem enough!

Stitches

And now the most controversial of spring mushrooms will go. Their inconsistency lies in the fact that in Russia, lines from time immemorial have been devoured by both cheeks, and in the West they are poisoned, including with a fatal outcome.

It's all about the intermittent concentration of a special toxin that is contained in the lines. Usually it is such that one or two decoctions are enough to neutralize the poison. However, sometimes the content of this poison goes off scale, and no decoctions help. They say that six months of drying allows you to completely get rid of the toxin, but scientists warn - and here it all depends on how much poison has accumulated in the fruiting body of the fungus.

That is, if it turns out to be in order in the mushroom, no drying-boiling will save you from terrible poisoning.

On top of everything, different people The body tolerates string toxin differently. Some even don’t give a damn about it - there are cases when especially crazy mushroom pickers ate armfuls of lines raw, and - “at least henna”. But other, more unpleasant statistics are also known - when even a fully processed mushroom with a meager concentration of toxin caused serious poisoning in the eater.

To collect or not to collect lines? This is a voluntary matter of every mushroom picker, but - at his own risk.

Nevertheless, we will still consider these spring mushrooms.

It is noticed that this fungus prefers coniferous forests to deciduous ones. He likes old burnt areas and clearings, as well as sandy soils.

bears fruit late April - early May, and so - almost until June.

The largest of the lines. It differs from the previous one in a lighter color of the “hat”. Appears in birch forests and mixed (but always with birch) forests in late April-early May.

bears fruit until the end of May, less often before the beginning of June.

It grows in well-warmed places - edges, clearings, etc. Like all lines, it feeds on decaying wood dust.

And here we come to the summer mushrooms. The first on the list are russula - as the earliest mass. It's funny, but some mushroom pickers do not collect them, considering this a frivolous occupation. But in vain, because in terms of their taste they are very good (and some species are even considered a delicacy) and have useful properties. However, some of the russulas are quite pungent when fresh (as a rule, they are characterized by a defiant bright red color), and the bitterness can irritate the mucous membranes, which can easily cause symptoms of poisoning. But there are a number of types of edible russula (their distinguishing feature is not bitter and not burning, often tasting flesh), and listing them all - one article is definitely not enough.

Different types of bruises have different periods of appearance. There are among them early summer, there are late summer, there are also autumn ones. There are also russula that bear fruit throughout the warm season.

Therefore, we can safely say that these mushrooms appear in our forests for about from mid June, but only disappear mid October.

And where they grow - it all depends on the specific species. But in principle, in any forest you can find some kind of edible russula.

Oilers

Another numerous genus of mushrooms, combining about four dozen different species. A couple of them (dozens) definitely grow on the territory of our country.

Butter mushrooms, along with russula, are one of the earliest summer mushrooms, moreover, they are known for the fact that they begin to appear together. Their only drawback is increased worminess (up to eight mushrooms per ten), but there's nothing to be done, because the taste of butter has always been at its best.

They grow in different forests, but tend to be more coniferous. Especially a lot of oil occurs in young pine forest plantations well warmed up by the sun. The collection of these mushrooms is best done with cloth gloves, otherwise the hands will be stained with mushroom "snot" and dirt adhering to them.

Butterflies are starting to grow from mid June, and continue to appear almost until October. The peak of their fruiting falls on Aug. Sept.

obabki

Despite the fact that boletus is usually called boletus, that is, mushrooms with brown caps, in science it is a whole genus of mushrooms, which includes not only brown boletus, but also all kinds of red-headed boletus. And, most interestingly, there are several types of both. However, the average mushroom picker never bothered about their diversity, and distinguishes these mushrooms only by the color of their caps. Well, and by the fact that some of them are found under birches, and some under aspens.

boletus

Since these mushrooms have been called butterflies from time immemorial, we will begin our review of this group with them.

Common boletus

Captured (in all its glory) in the photo above, which headlines the section of the bugs. It is found, of course, in birch forests, or mixed, but always with an admixture of birch. It can also grow in the tundra - among dwarf birch trees, and often stands taller than the latter, which is why among the tundra inhabitants it is jokingly called "overbirch".

Black boletus

It is very similar to the previous species, in fact - its complete double, differs only in a slightly darker color. But as a distinguishing feature, it is better not to use it, because both boletus are prone to variations in the color of their hats in the dark or light side. Usually mushroom pickers do not distinguish between them at all.

It does not bear fruit for as long as an ordinary boletus, usually with July to September. In October, it is hardly possible to find it.

And there is one. It has the lightest color of all boletus, and sometimes it is completely snow-white. It differs from its previous counterparts in that it tends to damp, wetlands.

White boletus grows from July to the end of September.

Aspen mushrooms

They differ from boletus in that they form mycorrhiza with aspen. Well, a brighter hat color.

Boletus yellow-brown

Probably the most common boletus (and the most beautiful). Despite its name, it comes across not only under aspens, but also under birches, and sometimes in other deciduous forests.

bears fruit from the beginning of June to September, in warm autumn it happens to come across and in October.

But this fungus is absolutely indifferent under which tree to grow. The only "requirement" is that it, this tree, be deciduous. But most often it is found in those forests where aspen grows.

bears fruit June to October. Massively appears in three "waves": at the end of June, in the middle of July, as well as in the second half of August - the first half of September.

Boletus white

It turns out that among the redheads there is also a light (up to complete whiteness) variety, which, interestingly, is sometimes ranked among the real porcini mushrooms (unlike the recently considered white boletus). Perhaps this is facilitated by the excellent taste characteristics of white boletus.

It's funny, but this fungus avoids deciduous forests, preferring to grow among pines and spruces. I have never come across it, although they say that this mushroom is periodically met in the Urals.

collection time - June to September.

They are very similar to butter, but differ from the latter in a dry velvety hat. In terms of taste, mushrooms are very good, but for some reason some mushroom pickers do not collect them, considering them mediocre.

bear fruit from mid June to September.

Umbrellas

A very interesting group of mushrooms, among which there are both edible - with very high taste qualities, and frankly poisonous species. Unfortunately, due to the strong external similarity, only seasoned mushroom pickers can distinguish good umbrellas from bad ones. For novice mushroom pickers, I strongly do not recommend contacting umbrellas - until the proper knowledge and experience appear.

The most recognizable of the edible umbrellas is umbrella motley(shown in the photo above) Grows in open places - meadows, pastures, forest edges. It is distinguished by a darkish cap covered with variegated scales, and also by the fact that its flesh does not change color when pressed or cut.

Grow start from mid June, appearing in whole groups, and continue to appear until the first half of October.

Chanterelles

One of the few mushrooms that has a very pleasant quality - the complete absence of worms. But in terms of its taste, it is an amateur, although it is very useful for the body, especially as a good natural anthelmintic.

It grows mainly in birch forests (no matter what anyone says, but I have never seen it in other places), according to some reports, it can form mycorrhiza with other trees.

For villagers, this mushroom is a good hack. They love to assemble it in whole bodies, and then sell it to the city at a very inflated price. They don't eat it themselves, they say it's tasteless.

Chanterelles bear fruit approximately end of june to september, however, their mass output is in the first half of July.

bittersweet

I confess that I have seen a lot of these mushrooms in my lifetime, but I have never collected them, and even more so, I have never cooked them. So it happened with us in the Urals - alas, but bittersweet are considered the most grebes. In general, this mushroom is considered second-rate even among its admirers. That is, if they take it, then only when there is nothing more to collect.

Western mushroom pickers are in solidarity with us in this respect, and consider the bitter gourd to be generally inedible. However, according to experts, it is quite possible to eat them in a salted or pickled form. But first it must be soaked.

Grow bitters in coniferous and deciduous forests, and I'll tell you this - sometimes they are there visibly-invisibly (since no one collects).

These mushrooms bear fruit from the end of June to October.

I almost forgot! One unpleasant feature was found behind the bitters - they accumulate radionuclides very well. So, if you live in the protective zone of Chernobyl, or somewhere near Chelyabinsk, it is better to refrain from collecting these mushrooms.

Known to many (most - in stores) mushrooms. They love fertile soil rich in organic matter (manure, rotted plant residues, etc.). In total, there are several types of these mushrooms, of which a couple are inedible, and a couple more are poisonous.

They are usually collected in meadows, as well as in gardens and parks. Some species are grown industrially and sold on an equally industrial scale.

Edible champignons grow end of june to september.

White

Briefly, we can say the following about them. Ceps grow in different forests, both coniferous and deciduous, but dry, well-warmed birch forests are the most prolific in this respect, preferably with sandy soil.

Begin to bear fruit at the very end of June, but the most massive appearance of fruiting bodies is observed in July- closer to August. September- the latest time when you can pick porcini mushrooms, in October they disappear.

Volnushki

They are pink waves. They are found in birch and mixed (with an admixture of birch) forests, while preferring places with old trees. They are especially revered by mushroom pickers for their amazing (salted and pickled) taste, despite the conditional edibility (according to some reports, the mushrooms are even slightly toxic) and tangible fresh causticity. To get rid of it, the mushrooms are especially carefully soaked and boiled.

The first waves still appear at the end of June, but the most massive fruiting of these mushrooms is observed twice during the summer - closer to august and in early September.

Gobies

Mushroom-goby, he is valui. In fact, this is the most ordinary russula, though with its “original” taste and smell features that do not allow it to be consumed fresh. Usually, these mushrooms are harvested while still young - with a hat that has not fully opened, and salted - after preliminary soaking or boiling (otherwise it will be impossible to eat). However, a properly prepared valui will put other salted mushrooms into the belt - this is what gourmets who know a lot about it say. But abroad, this mushroom is considered inedible. Well, in vain.

The goby grows in our forests everywhere, preferring both coniferous and deciduous. It has been noticed that most of these mushrooms are found in birch forests or mixed forests with an admixture of birch.

bears fruit from the beginning of July to the end of September.

Milk mushrooms

A rather extensive group of mushrooms, which include not only real milk mushrooms from the Milky genus (that is, those in which milky juice stands out on the cut), but also a couple of representatives of the Russula genus (for example, a dry mushroom, by the way, it is shown in the photo above).

All of them grow in different forests, but they prefer those in which there is a birch (it seems like the most delicious milk mushrooms are found there).

real breast

He is also a raw bastard. The "King of Mushrooms", the hero of Russian folk tales, has been revered and respected by the people since ancient times. To this day it is considered best mushroom for salting. And perhaps no epithets are enough to describe the taste of salted mushrooms.

Found in birch or mixed with birch forests. Usually found in large groups. Very recognizable by the slightly pubescent edge of the cap (somewhat reminiscent of a giant whitefish).

growing July to September, most massively in August.

He is also a white loader. Being the most real russula, it does not have caustic milky juice, and therefore it can be cooked without preliminary soaking-boiling. For this quality, we are no less revered by mushroom pickers than a true mushroom. Dry milk mushroom is also good in salting, although it can be stewed in sour cream, boiled mycelium from it, or fried.

It forms mycorrhiza not only with birch, but also with other (including coniferous) trees, therefore it is found in various forests. Likes clearings and edges.

growing July to October, massively in September.

yellow mushroom

It has a slightly yellowish color on the upper part of the cap - with slight variations in the light or dark side. It can be considered a kind of real milk mushroom, because in terms of taste it is actually not inferior to it. Also revered in our country and in Eastern Europe. But Western Europe clearly underestimated its merits, where the yellow mushroom is considered inedible and almost poisonous.

Unlike the real mushroom, it gravitates more to coniferous than to deciduous trees. Often found under fir trees, less often in pine forests. Even less often it can be found in a birch forest.

growing July to October, massively late summer-early autumn.

black mushroom

He's a pig. A very good mushroom in terms of taste, but for some reason some mushroom pickers neglect it. Suitable not only for salting, but also for stewing or frying - with mandatory pre-soaking or boiling.

Also, like most mushrooms, it breathes unevenly towards birch, therefore it is found in light birch forests and forests mixed with an admixture of birch, preferring edges, clearings and other places well warmed by the sun.

bears fruit July to October, but the most intense in August-September.

He is also a bluish bastard. It is named so for the fact that on the cut it quickly changes color - from light yellow to purple. Outwardly, it looks like a yellow breast, but the color is more intense.

In terms of taste, it is almost on the same level as a real mushroom, and some gourmets consider it the best mushroom at all. Used exclusively for pickles.

Already from the name it is clear that this mushroom is found mainly in spruce forests, although it is often collected in mixed forests.

Grow starts from the end of August. Fruits the whole September until early October.

Belyanki

From whites, we will begin to consider those mushrooms that appear closer to autumn.

Whites grow (they are also white waves) in birch forests and mixed coniferous-birch forests, often come across in large groups. They like to hide in the grass and under the foliage.

Good in salting, though not as tasty as true waves. The pungent taste is eliminated by prolonged soaking and boiling.

They do not bear fruit for as long as other mushrooms - approximately mid-August to mid-September, however, appear quite massively.

Mushrooms are rightfully considered the best autumn mushrooms. Firstly, for its mass character, and secondly, for its excellent taste (even in Latin, camelina is called “delicious milkweed”). These mushrooms are especially good in salted form.

There are three varieties - this is the real camelina known to everyone (in the photo - he is), red camelina and spruce camelina. All of them are very similar to each other and differ slightly in appearance. They prefer to grow in coniferous (pine or spruce) forests, especially young forest plantations.

Ryzhiki begin to appear about from mid August and continue until the very end of September. However, from time to time they can please the mushroom picker with a short wave at the beginning of July.

Mushrooms usually grow from the end of August to the end of October- three layers, but can give a wave and at the beginning of July- under favorable conditions.

There is one kind of honey agaric (although it has nothing to do with real mushrooms) that can grow at low temperatures. This is the so-called honey agaric winter. You can meet him on the trees from autumn to spring. In warm, mild winters, it bears fruit all season, but usually appears during thaws. Only experienced mushroom pickers collect it, because this honey agaric has false poisonous "twins" that are very similar to it. Abroad, it is cultivated as oyster mushrooms and champignons, where it is known under the Japanese name " enokitake". cultural form winter honey agarics very different from the natural one - it has a white color, as well as thin, elongated legs and small hats.

Zelenushki

The latest mushrooms on our list. Grow in coniferous forests, or mixed, especially preferring dry pine forests with sandy or sandy loam soil. They are distinguished by good taste, they do not require any processing before cooking, except for thorough washing, because almost all collected greenfinches are always in the ground and sand.

Some gourmets consider these mushrooms to be especially tasty, but there was a little ambush here: all greenfinches, without exception, contain a small amount of toxins. If you eat them in small and moderate amounts with good breaks, the body (healthy) will cope with these toxins with a bang. However, if you get carried away with greenfinches, you can get serious poisoning.

Appear in early September and bear fruit until the first frost (in the south - to November, to the north - until the end of October). They often grow from under the first snow, so they are sometimes called "winter mushrooms".

mushroom calendar

And here is the mushroom calendar promised at the very beginning of this article. We summarize all of the above in the table below.

Note: the numbers under the abbreviated names of the months indicate their decades. The orange stripes show the fruiting time of the fungus, and the yellow color shows when it occurs in large numbers.

The end of August is the richest season for mushrooms. In August, you certainly won't have to think about when to pick mushrooms. You can do this throughout August and early September. What mushrooms August? All mushrooms remain relevant for collection in August, but do not collect overgrown ones. Young mushrooms, fresh, not bitten by insects, are suitable for food. If the mushroom is wormy, feel free to throw it away.

When to pick boletus mushrooms

When to pick boletus mushrooms

When to pick butter mushrooms

When to pick mushrooms White mushroom

When to pick mushrooms

When to pick mushrooms

When to pick chanterelle mushrooms

When to pick mushrooms Autumn mushrooms

When to pick Volnushki mushrooms

When to pick Russula mushrooms

The closer autumn is, the more mushrooms appear in the forest: already in August, mushroom pickers return from the “quiet hunt” with full baskets of mushrooms, boletus and oil, so beloved by everyone. August is rich in both russula and waves. Those who are well versed in forest gifts collect Polish, pepper and chestnut mushrooms, spurges, dung beetles, cobwebs and smoothies.

The wildly overgrown nature in the form of trees, shrubs, mosses gives many useful substances to mushrooms. In turn, many mushrooms contribute to the further prosperity of nature. This is their symbiosis. Although there are other examples when tinder fungi contribute to the destruction of trees and shrubs. However, scientists have determined that the initial process is the process of their weakening, and only then - the growth of fungi on them. This is the law of all nature. plants, mushrooms, animal world change and adapt to external conditions, and the weak and sick quickly die, often at the expense of other species.

You can find a description of the most popular types of mushrooms that grow in the Moscow region in August on this page.

White mushroom, oak form (Boletus edulis, f. quercicola).

Habitats: in the Moscow region, white mushrooms are apparently invisible, they grow singly and in groups in mixed forests with oaks.

Season: from the end of May to the beginning of October.

The cap is 5-20 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is shiny. A distinctive feature of the species is the characteristic mesh pattern on the stem with reddish-brown hues. The color of the cap is highly variable, but more often in light colors - coffee, brown, grayish-brown, but there are also brown colors. The cap is thick and fleshy.

The leg has a distinct mesh pattern, often brownish in color. The height of the mushroom is 6-20 cm, the thickness is from 2 to 6 cm. The stalk is expanded or club-shaped in the lower part, more intensely colored in the upper part.

The pulp is dense, white, slightly spongy at maturity, yellowish under the tubular layer. The taste is sweetish and has a pleasant mushroom smell.

Variability: the color of the cap varies from whitish-yellowish to light brownish, the stem in the upper part can have a color from light yellow to light brown.

There are no toxic twins. The size and color of the cap are similar to the inedible bile mushrooms (Tylopilus felleus), in which the flesh has a pinkish tinge and a scalding bitter taste.

Cooking methods:

White mushroom, pine form (Boletus edulis, f. pinicola).

Habitats: singly and in groups in coniferous and mixed with pine forests.

Season: from early July to mid-October.

The cap is 5-25 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is matte. It is dark-colored: reddish-brown, reddish-brown, dark brown, sometimes with a purple tint, in summer in dry forests it is lighter, often pink along the edge, in young mushrooms to whitish. The edges are often pink or lighter. There are light stains on the hat. The skin is not removed.

Leg of medium length, 5-8 cm high, 1.54 cm thick, strongly thickened in the lower part. A distinctive feature of the species is the pattern on the stem - with stains or stripes, light brown in color, in the upper part the color is more intense.

Pulp. The second distinctive feature is the brownish-red color of the pulp under the skin of mature mushrooms. It has no taste, but has a pleasant mushroom smell. The flesh is not as dense as in other forms of white fungus.

The hymenophore is free, notched, consists of tubules 1-2.5 cm long, white, then yellow, with small rounded pores of the tubules.

Variability: the color of the cap varies from dark brown with an olive tint to light brownish.

There are no toxic twins. Similar are the inedible bile mushrooms (Tylopilus felleus), in which the flesh has a pinkish tint, an unpleasant odor and a very bitter taste.

Cooking methods: drying, marinating, canning, soups.

boletus

Smoky boletus (Leccinum palustre).

Habitat: moist deciduous and mixed forests, growing in groups.

Season: July - September.

The cap is fleshy 3-8 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth. The surface of the cap is slightly fibrous, dry, in wet weather - mucous. A distinctive feature of the species is the gray-brown color of the cap in young specimens, and later in smoky gray.

Leg 6-12 cm, 7-18 mm thick, cylindrical. In young mushrooms, the stem is solid and strong, while in mature mushrooms it is fibrous, slightly thickened from below. The second distinctive feature of the species is the color of the scales on the stem - not black, like most boletus, but light gray.

The pulp is first dense, later loose, acquires greenish-blue spots on the cut, has a pleasant, slight mushroom smell.

Variability: the color of the cap varies from gray-brown to gray. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it.

There are no toxic twins.

Similar edible species. The smoky boletus is similar in shape and sometimes in color to the black boletus (Leccinum scabrum, f. oxydabile), which differs not in light, but in black scales on the stem.

Cooking methods:

Boletus multi-colored (Leccinum varicolor).

Habitats: birch and mixed forests, singly or in groups.

Season: from the end of June to the end of October.

The cap is fleshy, 5-15 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth with a slightly fibrous surface. A distinctive feature of the species is light and dark spots on a dirty brown or reddish-brown cap. Often the skin hangs over the edge of the cap.

Leg 7-20 cm, thin and long, cylindrical, slightly thickened downwards. In young mushrooms, it is slightly thickened from below. The stem is white with scales that are almost black in mature mushrooms. Closer to the base of the cap, the scales are smaller and their color is lighter with a pale blue or greenish tint. The leg tissue of older specimens becomes fibrous and stiff. Thickness - 1.5-3 cm.

The pulp is dense whitish or friable, slightly watery. On the cut, the color changes slightly to a pink-turquoise color with a good smell and taste.

The tubules and pores are white to cream in color and darken with age.

Variability: the color of the cap varies from light brown to dark brown to gray. The color of the spots is highly variable: from whitish to almost black. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The scales on the stem are gray at first, then almost black.

There are no toxic twins. Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, they have an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, frying.

Black boletus (Leccinum scabrum, f. oxydabile).

Habitats: damp birch and mixed forests, growing singly or in groups.

Season: July - September.

The cap is fleshy, 5-10 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth. The surface of the cap is slightly fibrous, dry, in wet weather - mucous. A distinctive feature of the species is black, black-brown, gray-brown. The cap has an indistinct spotted pattern.

Leg 6-12 cm, thin and long, cylindrical. In young mushrooms, it is slightly thickened from below. The leg is white with black-brown small scales, which are almost black in mature mushrooms, and white at the base. The leg tissue of older specimens becomes fibrous and stiff. Thickness - 1-2.5 cm.

The pulp is dense, does not change color on the cut, the down is gray. The flesh is dazzling white, but darkens when cut.

Tubules brownish-grayish 1.5-3 cm with teeth.

Variability: the color of the cap varies from gray-brown to black. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The scales on the stem are gray at first, then almost black.

There are no toxic twins.

Cooking methods: drying, pickling, canning, frying.

Oilers

Butterflies, unlike boletus, do not like dense forests, but grow most often on illuminated slopes or in bright glades near the forest belt.

There is a lot of oil in August, but not every year. The peak of collection is observed in two to three years.

Medicinal properties:

• has antibiotic activity;
• contains a special resinous substance that relieves acute headaches (chronic arachnoiditis) and alleviates the condition of patients suffering from gout, accelerates the excretion of uric acid.

Common butterdish (Suillus luteus).

Habitats: young pine stands and mixed forests, along the edges of forest glades, on the edges, along forest roads.

Season: May - early November

The hat is 4-10 cm in diameter, sometimes up to 13 cm, hemispherical, then rounded-convex and then flat, smooth. Color - brown, dark brown, chocolate brown, less often yellow-brown and brownish-olive. In wet weather, the cap is covered with mucus, in dry weather it is shiny and silky. In young mushrooms, the edges of the cap are connected to the stem with a dense film, which breaks as it grows and forms a ring around the stem. The skin is easily removed.

Leg 3-10 cm tall, 1-2.5 cm thick, cylindrical, whitish or slightly yellowish, later brownish above the annulus. The ring is first white, then brown or dirty purple.

The flesh is soft, white, light yellow, does not change color when broken, with a slight smell and taste.

The hymenophore is adnate, consists of tubules 0.6-1.4 cm long, yellow. The pores of the tubules are small, rounded, first whitish, then yellow. Spore powder is rusty yellow.

Similar types. The common butterdish is similar to the edible granular butterdish (Suillus granulatus), which has a similar color scheme of the cap and stem, but lacks a ring on the stem, and is grainy.

There are no toxic twins.

Cooking methods:

Granular butterdish (Suillus granulatus).

Habitats: grows in coniferous and deciduous forests, especially under pines.

Season: July - September.

The hat is 3-9 cm in diameter, fleshy and elastic, sticky, shiny rusty-brown or yellow-orange. The shape of the cap is at first hemispherical and conical, then convex and then almost prostrate and even with edges bent upwards. The skin is smooth and easily separated from the cap.

Leg dense, cylindrical, slightly curved, yellowish-whitish, powdery-granular, or light reddish-brown, 4-7 cm tall, 0.8-2 cm thick, with yellow spots on the surface. In the upper part, the view is fine-grained.

The pulp is tender, soft, does not change color when broken, light yellow in color with a nutty smell, the taste is sweetish.

Tubules adherent, short 0.3-1.2 cm, light yellow or light brown. The pores are small, with sharp edges, secrete droplets of milky juice, which, when dried, forms a kind of brownish coating.

Spores are light brown.

Variability. The cap color varies from ocher and creamy yellow to yellowish brown and rusty brown. Leg color - from light yellow to light brown. The granular surface of the stem is first creamy yellow, then brownish. The pores are first pale yellow, then become yellowish. The tubules may be yellowish or greenish.

There are no toxic twins. Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, and the hat is brown, they are very bitter.

Cooking methods: drying, pickling, boiling, salting.

Reddish butterdish (Suillus tridentinus).

Habitat: coniferous forests, found singly and in groups. The reddish butterdish is included in the regional Red Books of the central regions of Russia. Status - 4I (species with indeterminate status). More common in Western Siberia.

Season: end of May - beginning of November.

A hat with a diameter of 4-12 cm, found up to 15 cm. A distinctive feature of the species is a yellowish-orange hat of a convex cushion shape. Ripe mushrooms are almost flat, reddish-brown. The surface is covered with thick fibrous scales of orange-red color, and it looks like cracked with a light mesh. There are remnants of a white veil along the edges.

Leg 4-10 cm, yellowish-orange, may taper slightly above and below. There may be a ring at the top of the leg, but it may not be noticeable. The thickness of the stem is 1-2.5 cm. The color of the stem is the same as that of the hat, or a little lighter.

The pulp is dense, lemon-yellow or yellowish, with a slight mushroom smell, turns red at the break.

Spores are olive-yellow. The hymenophore is adnate, descending, consists of tubules 0.81.2 cm long, yellowish.

Variability. The color of the cap during the growth of the fungus changes from light orange to reddish-red and even brownish-red.

There are no toxic twins.

Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, the hat is brown, they are very bitter.

Cooking methods: drying, pickling, boiling, salting.

Russula

In August, many types of russula grow. Among them are medicinal russula, such as marsh, growing in humid places.

Swamp russula has antibiotic properties against pathogens of various diseases - staphylococci and against harmful bacteria - pullularia. Tinctures based on these mushrooms have antibacterial properties and can suppress the reproduction of staphylococci.

Russula marsh (Russula paludosa).

Habitat: in damp coniferous or mixed forests, swamps.

Season: June - October.

The hat has a diameter of 4-12 cm, sometimes up to 18 cm. The shape is first convex hemispherical, later flat-depressed reddish. A distinctive feature of the species is a slightly depressed pinkish-reddish cap with yellow-brown spots in the center of the cap. The surface is sticky in wet weather. The skin is smooth, shiny, sometimes covered with small cracks.

Leg: 4-12 cm long, 7-22 mm thick. The shape of the stem is cylindrical or slightly club-shaped, white in color with a pinkish, slightly shiny tint. In old mushrooms, the stem becomes grayish.

The plates are frequent, wide, with slightly serrated and reddish edges. The color of the plates is first white, then creamy yellow, light golden. The plates at the foot are bifurcated.

The pulp is dense, white, fragile, tastes sweetish. Only in young mushrooms the plates are slightly caustic.

Spores are light buffy. Spore powder is pale yellow.

Variability. In young mushrooms, the edges of the cap are smooth, with age they become ribbed. The cap color may be orange-red and fade with age. The stem is completely white at first, and becomes pinkish with age.

similarity with other species. Swamp russula can be confused with burning emetic (Russula emitica), in which white leg and a sharp peppery taste, the cap is burning red and there is no other color in the center.

Cooking methods:

Brown Russula (Russula xerampelina).

In August, in many humid places, brown russula appear, which have a spicy spicy taste.

Habitats:

Season: July - early November.

The hat has a diameter of 4-12 cm, dark red or brown-violet. The shape of the cap is convex at first, then prostrate or flat-depressed. There is a darker depressed or concave area in the center of the cap. The edges eventually become striped-ribbed. The surface of the cap is at first slightly mucous, then dry, matte. The peel is easily separated.

Leg 4-12 cm in diameter and 1-3 cm thick, smooth, cylindrical, white at first, then acquires a reddish-pink hue, may have pinkish-purple spots. The base of the foot is often thickened. The leg is almost hollow.

The plates are adherent or free, frequent, creamy-white, then yellowish-ocher, turning brown when pressed, 7-12 mm, fragile, rounded at the edge. Spores are buffy, spore powder is pale buffy.

Variability. The color of the cap can vary from purple-red to brown-red, olive, sometimes with a greenish or purple tint.

similarity with other species. The brown russula is similar to the edible honey russula (Russula meliolens Quel), in which the hat is red or red-brown and there is no darker area in the center of the hat.

Cooking methods: marinating, boiling, salting, frying.

Russula brownish, reddish form (Russula xerampelina, f. erythropes)

Habitats: in damp pine, oak and mixed forests, on sandy soils.

Season: July - early November.

The hat has a diameter of 4-10 cm, dark red or brown-red. The shape of the cap is convex at first, then prostrate or flat-depressed. There is a small depression in the center of the cap. The edges eventually become striped-ribbed. The surface of the cap is at first slightly mucous, then dry, matte. The peel is easily separated.

Leg 4-12 cm high and 7-20 mm thick, smooth, cylindrical. A distinctive feature of the species is the pink-red color of the legs. The base of the foot is often thickened. The leg is almost hollow.

The pulp is dense, fragile, white or creamy, with age it becomes yellowish-brown or brownish, turning brown at the break, which is a distinctive feature of the species. The taste of the pulp is pleasant, sweetish-nutty. The smell, on the contrary, is unpleasant, like herring.

The plates are adherent or free, frequent, creamy-white with pinkish spots, turning brown when pressed, 7-12 mm, fragile, rounded at the edge. Spores are buffy, spore powder is pale buffy.

Variability. The color of the cap can vary from purple-red to brown-red.

similarity with other species. This species is similar to the edible honey russula (Russula meliolens Quel), which has a red or red-brown cap and no darker area in the center of the cap.

Cooking methods: marinating, boiling, salting, frying.

For some reason, among the majority of the country's population, there was an opinion about the edibility of all russula. Actually it is not. In foreign literature, about half of russula are inedible, in Russian reference literature, about 20% of russula are inedible, for example, russula is pungent and caustic, Myra and tumbleweed are inedible, and wavy and blushing are conditionally edible. We focus on this, since there are cases when even tourism instructors allow students or schoolchildren to lightly fry russula on a fire and eat them all indiscriminately. They understand the word "russula" in its literal sense. The sad results of such indiscriminate use of russula are known. Most bright red russula in Europe are considered inedible. This does not mean that other types of russula grow there. They are the same. This means that in Europe they are more attentive to the properties of long-term harmful accumulation of properties from the use of these fungi. In addition, they are reinsured against similar bright red inedible and even poisonous russula. We trust our Russian sanitary rules. They have changed. Now there are “Federal Sanitary Rules, Norms and Hygienic Standards SP 2.3.4.009-93. Sanitary rules for the harvesting, processing and sale of mushrooms.

Russula trussula (Russula farnipes).

Habitats: deciduous and beech forests, growing on acidic soil. A rare species listed in the regional Red Books, status - 3R (rare species).

Season: June - September.

The cap is 4-9 cm in diameter, sometimes up to 12 cm, smooth, dense, sticky at a young age, then dry, thin-fleshy. Cap color: ocher-orange, ocher-yellowish, brownish-yellowish or dull yellow. The center of the cap is slightly depressed and has a darker color with a light olive color. The shape of the cap is convex at first, then close to flat or concave procumbent. The cap margin is smooth at first, but becomes wavy with age, often with a torn ribbed margin. The skin is removed.

The stem is thick, 4-8 cm high, 8-20 mm in diameter, sometimes eccentric, has exactly the same color as the cap. The leg is narrowed down, and at the top mealy, powdered.

The pulp is dense, whitish, elastic, acrid, yellowish under the skin, with a pleasant mushroom smell and a very sharp pungent taste.

The plates are white, creamy when dry. They are frequent and forked, narrowly adherent. With age, the plates become dirty cream and secrete drops. Spores are whitish.

Variability. The cap is whitish-yellowish at first, and the stem is almost white. Later, the cap becomes straw-yellowish with a light olive, sometimes with a brownish-yellowish middle.

similarity with other species. Similar in color is the light yellow russula (Russula clavoflava), in which the hat is monochromatic, there is no central darkening, and it is thick-fleshed, the plates are frequent, light yellow, the stem is white or grayish.

Edible conditionally because of the sharp caustic taste.

Russula Belenovsky (Russula Velenovskyi).

Habitats: well-warmed places in mixed and coniferous forests.

Season: June - September.

The hat is 4-8 cm in diameter, sometimes up to 12 cm. The center of the cap is flattened, and sometimes slightly depressed and has a darker shade.

The leg is cylindrical or slightly conical with an extension downwards, 4-10 cm high, 8-20 mm in diameter. In young mushrooms, the stem is white, in mature mushrooms it is pinkish.

The pulp is dense, whitish, elastic, with a pleasant mushroom smell.

Records. The second distinctive feature of the species is the very frequent plates, which are white in young mushrooms and slightly pinkish in mature ones.

Variability. The color of the cap varies from egg to orange-reddish.

similarity with other species. It is necessary to distinguish Velenovsky's russula from the poisonous, pungent, caustic russula (Russula emitica), which in young specimens has similar shape, but differs in a bright blood-red color of the hat.

Russula wavy (Russula undulate).

Habitats: mixed forests, growing in groups on acidic soil, especially often under oaks.

Season: July - September.

The cap is 4-9 cm in diameter, at first convex, later prostrate with a depressed center or flat. The color of the cap is pink-brown or brownish-purple. In the center of the cap is a darker brownish tint or yellowish-brown spots. A distinctive feature of the species is wavy edges. In addition, there are cracks at the edges. The surface is smooth and dry.

Leg 4-8 cm tall, thick, 8-25 mm in diameter, short, becoming club-shaped with time. The color of the stem is white at first, later cream.

The flesh is white or gray with a pungent pungent taste. Spores are white.

The plates are white, narrowly grown, then cream.

Variability. The color of the cap is variable: reddish, pinkish, rusty-brown, brownish with a purple tint.

similarity with other species. Similar is Turkish russula (Russula turci), which may have a similar brownish-violet color, but differ in smooth edges, a shiny cap surface, and the presence of a fruity smell of plates.

Edibility: mushrooms can be eaten after 2 single boiling with a change of water to soften the sharp pungent taste. Used for cooking hot spices.

Edible conditionally because of the sharp, caustic taste.

Russula maiden (Russula puellaris).

Habitats: coniferous, less often in deciduous forests, grow in groups and singly.

Season: July - September.

The cap is 3-7 cm in diameter, at first convex, later convex-prostrate and slightly depressed with a thin ribbed margin. Cap color: brown-gray, reddish-brown, reddish-brick and yellowish-gray. A distinctive feature of the species is a dark brown or later almost black color in the center. The skin is shiny, slightly sticky. The cap becomes ocher-yellow with age and when pressed.

Leg 3-6 cm high and 0.5-1.5 cm thick, dense cylindrical, slightly expanded towards the base, at first solid with a spongy center, later hollow, brittle. The color of the legs of young mushrooms is almost white, later - yellowish.

The pulp is thin, friable, brittle, whitish, yellowish without any special smell, becomes ocher-yellow on the cut.

Records: thin, adherent or almost free, first white, then yellow, ocher yellow, cream. Spore powder is light ocher.

Variability. Hats at the edges can change color from reddish-brick to yellowish, and in the middle - from brown to black.

similarity with other species. Russula girlish is a bit like an edible russula brittle (Russula fragilis), which does not have such a contrast in the colors of the middle of the cap and edges, but has a smooth transition.

Cooking methods: fried, marinated, salted.

Russula is burning-caustic (Russula emitica).

Habitats: in deciduous and coniferous forests and swamps.

Season: July - October.

The cap is 4-10 cm in diameter, at first convex, hemispherical, later prostrate and flat, slightly depressed in the middle. The surface of young mushrooms is sticky, then it becomes shiny and smooth with a blunt ribbed edge. A distinctive feature of the species is the bright blood-red, red or purple color of the cap. The peel is easily separated from the pulp of the cap.

Leg 4-7 cm high, 8-20 mm thick, cylindrical in young specimens and club-shaped in old ones, with a coating. The leg is white, brittle, sometimes pinkish.

The flesh is white, pinkish under the skin, dense, later loose. The second distinguishing feature of the species is the very burning taste of the pulp when it pinches the tongue, although it has a faint pleasant fruity smell.

Records of medium frequency, 0.5-0.8 cm wide, white, narrowly adherent or free, of the same length. Over time, the plates become yellowish or light cream. Spore powder is white.

Variability. The color of the cap can change color from blood red to brownish purple.

similarity with other species. There are several types of reddish russula: swamp (Russula paludosa), beautiful (Russula pulchella), food (Russul vesca). The pungent russula can be clearly identified and distinguished by its brightest red color and pungent, pungent taste.

In foreign literature, it refers to poisonous species, in some domestic literature - to conditionally edible.

Inedible due to its pungent, pungent taste.

Russula golden yellow (Russula lutea).

Habitats: deciduous and mixed forests. Russula golden yellow are rare species and are listed in the regional Red Books.

Season: July - September.

Cap 2-7 cm in diameter, sometimes up to 10 cm, at first hemispherical, convex, later convex-prostrate or flat, fleshy, slightly depressed with smooth edges. A distinctive feature of the species is the presence of a tubercle in young specimens, a flat-concave shape in mature mushrooms of golden yellow or orange-yellow color. The surface is matte, dry.

Leg 4-8 cm high, 6-15 mm thick, cylindrical, expanding at the base, even, initially dense, smooth, white, then hollow and pinkish.

The flesh is dense, white, does not change color when broken, without a pronounced smell and taste.

Records of medium frequency, slightly grown, at first white, later orange-ocher.

Variability. The color of the cap can vary from yellow-brown to bright orange-yellow.

Russula golden yellow can be confused with golden russula (Russula aurata), which is distinguished by ribbed edges and a round hemispherical shape in young specimens.

The difference from the poisonous bright yellow fly agaric (Amanita gemmata) with a similar hat color is that the fly agaric has a wide ring on the leg and a Volvo at the base.

Cooking methods: pickling, frying, salting.

Russula golden (Russula aurata).

Habitats: deciduous, predominantly oak and mixed forests. Russula golden is a rare species and is listed in the regional Red Books, status - 3R.

Season: July - October.

Cap 5-9 cm in diameter, at first hemispherical, convex, later convex-prostrate or flat, fleshy, depressed, with smooth or slightly ribbed edges. At the edges of the hat is lighter. A distinctive feature of the species is the yellow-orange or yellow-red color of the cap.

Leg 5-9 cm tall, 7-18 mm thick, cylindrical, even or slightly curved, initially dense, smooth, shiny, first white, then pale yellow or bright yellow.

The flesh is cottony white, orange-yellow under the skin.

The plates are rare, adherent, cream-colored with a yellow edge.

Variability. Over time, the color of the cap changes from light orange to yellow-red.

Similarity to others edible species. The golden russula can be confused with the ocher-yellow russula (Russala claroflava), which is inedible and has an ocher-yellow cap with a greenish tinge.

The difference from the poisonous pale grebe (Amanita phallioides) with a variety with an olive color of the cap is that the pale grebe has a ring on the leg and a swollen volva at the base.

Cooking methods: frying, pickling, salting.

Russula reddening false (Russula fuscorubroides).

Habitats: spruce and pine forests are found in groups or singly.

Season: July - October.

The cap is 4-10 cm in diameter, sometimes up to 14 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. The surface is initially sticky, later dry, velvety, without gloss, often with cracked edges. A distinctive property of the species is a lilac-purple or brownish-brown color. Edges may be furrowed.

Leg 4-9 cm high and 7-15 mm thick, cylindrical, white, slightly tapering upwards. The second distinguishing feature of the species is the purple color of the stem with rusty-red grooves.

The flesh is whitish-wine color with a fruity odor and a bitter taste.

The plates are frequent, narrow, adherent, arched, ocher-white.

Variability. The color of the hat fades over time, fades, and in addition to reddish hues, shades of yellow appear more and more.

Similarity to other edible species. Reddening russula can be confused with ocher-yellow russula (Russala claroflava), which is also inedible and has an ocher-yellow hat with a greenish tinge.

Conditionally edible due to the bitter and slightly acrid taste. Used to prepare hot spices. The pungent taste softens after boiling in 2-3 waters.

Russula azure, or blue (Russula azurea).

Habitats: spruce and pine forests, found in groups or singly. A rare species listed in the regional Red Books, status - 3R.

Season: July - September.

The cap is 4–8 cm in diameter, sometimes up to 10 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. A distinctive feature of the species is the uneven spotted bluish color of the cap.

Leg 4–9 cm high and 7–15 mm thick, cylindrical, white.

The flesh is whitish without much taste and smell. The plates are frequent, narrow, adherent, arched, first white, later ocher-white.

Variability. The color of the cap is uneven and has spots of blue and purple hues.

Similarity to other edible species. Russula azure is similar to the good edible blue-yellow russula (Russula cyanoxantha), which is blue-yellow or lilac in color.

Similarity to poisonous species. There is a similarity with the green form of the pale grebe (Amanita phalloides, f. gummosa), which has a large ring on the leg and a Volvo at the base.

Russula alutacea.

Habitats: oak and broad-leaved mixed forests, less often in coniferous forests, grow singly, but more often in small groups.

Season: July - September.

The cap is 4-10 cm in diameter, sometimes up to 15 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. The hat is sticky at first, later matte. A distinctive feature of the species is a pink-red hat with a yellow-brown center and a thin tuberculate edge.

Leg 4-8 cm high and 7-25 mm thick, cylindrical, slightly narrowed at the base, dense, fleshy.

The flesh is dense, yellowish under the skin, first white, then reddish. The pulp has a pleasant fruity smell and a pleasant nutty taste.

Records of average frequency, whitish or cream, later yellowish-pink.

Variability. The color of the cap can vary from pink-red to bright red with a yellowish-olive center.

Similarity to other edible species. The russula is similar to the pink russula (Russula rosea), which is distinguished by an even pinkish-red color of the cap.

Similarity to poisonous species. There is a similarity with the bright yellow fly agaric (Amanita gemmata), which is distinguished by the presence of a wide ring on the stem and Volvo at the base.

Russula lilac (Russula lilaceae).

Habitats: mixed forests, a rare species.

Season: July - September.

The cap is 4-10 cm in diameter, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is first sticky, later dry, slightly shiny. A distinctive feature of the species is the lilac-pink color of the hat with a lighter middle.

Leg 4-7 cm high and 7-20 mm thick, white, cylindrical or slightly club-shaped.

The pulp is white.

The plates are very frequent, colors. Spores are white.

Variability. The color of the cap can vary from lilac-pink to lilac-brown.

Similarity to other species: russula lilac in color is similar to inedible russula burning-caustic (Russula emitica), which is distinguished by light cream plates and a pinkish leg.

Russula Maira (Russula Mairei).

Habitats:

Season: July - September

The cap is 3-7 cm in diameter, sometimes up to 12 cm, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is matte, dry, becomes sticky in wet weather. A distinctive feature of the species is a bright scarlet color. The center of the cap has a darker shade.

Leg 3-8 cm high and 0.7-1.5 cm thick, smooth, white, first expanded at the base, later cylindrical, turns yellow or has a pinkish-red tint with age

The pulp is dense, brittle, white. The second distinctive feature of the species is the smell of honey or coconuts in the pulp. With age, the smell becomes sweetish.

The plates are thick, white, with a slight gray-green tint.

Variability. With age, the main bright scarlet color seems to fade and a pinkish tint appears for the entire surface and brownish in the middle.

Similarity to other edible species.

Mayra russula can be confused with the edible marsh russula (Russula paludosa), which has an orange-red cap with a yellowish center, a white stem with a pinkish tint and a pleasant taste and almost no smell.

It is poisonous due to its strongly bitter and pungent taste. Mushrooms, when boiled once, cause nausea.

Russula olive (Russula olivaceae).

Habitats: mixed and coniferous forests, grows both in groups and singly.

Season: July - September.

The cap is 4-10 cm in diameter, sometimes up to 15 cm, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is matte, dry, becomes sticky in wet weather. A distinctive feature of the species is an olive-pink or olive-brown hat with a darker middle. The edges of the cap have ribbed edges and are colored lighter.

Leg 4-8 cm high and 7-20 mm thick, smooth, white, at first club-shaped and dense, later cylindrical, slightly yellow with age.

The pulp is dense, fleshy, at first white, later yellowish, turns brown on the cut, without any special smell.

Variability. The color of the cap varies from olive-pink to olive-brown.

The plates are frequent, fragile, adherent with a tooth, first white, later yellowish.

similarity with other species. Olive russula is similar to the conditionally edible ocher-yellow russula (Russula ochroleuca), which has an ocher-yellow cap.

The difference from the bright yellow poisonous fly agaric (Amanita gemmata), which is similar in shade, is that the fly agaric has a wide ring on the leg, and a whitish volva at the base.

Cooking methods: make soups, stew, fry, salt.

Russula purple-brown (Russula badia).

Habitats: swampy conifers and deciduous forests, grow in groups or singly.

Season: July - September.

The cap is 4-10 cm in diameter, sometimes up to 12 cm, at first hemispherical, later slightly convex with lowered edges, with a wavy, sometimes serrated edge. The surface is slightly sticky in wet weather, dry in other weather. A distinctive feature of the species is the purple-brown color of the cap. The central region of the cap has a darker burgundy hue.

Leg 4-10 cm high and 8-20 mm thick, cylindrical, dense, slightly widened towards the base.

The pulp is white, with a pleasant soft, non-caustic taste.

The plates in young specimens are white, later with a yellowish-pinkish tint. Creamy spore powder.

Variability. The color of the cap is variable: from purple-brown to burgundy.

similarity with other species. Russula purplish-brown can be confused with the inedible pungent russula (Russula emitica), which has a red, pink-red or purple color of the cap over the entire area, the stem is pinkish in places, the flesh is white, pinkish under the skin with a very burning taste.

Ways to use: marinating, salting, frying

Russula blue-yellow (Russula cyanoxantha).

Habitats: pine, birch and mixed forests, in groups or singly.

Season: June - October.

The hat is 5-15 cm in diameter, at first convex, hemispherical, then prostrate, almost flat with a concave middle, hard and thick. A distinctive feature of the species is the main blue-yellow, blue-green, lilac color. In young specimens, the skin is sticky, in old specimens it is dry, often wrinkled, radially fibrous with a thin ribbed edge. The skin is removed on most of the cap.

Leg 5-11 cm tall, 1-3 cm thick, cylindrical, white, with reddish spots, at first dense, later hollow, smooth, white.

The flesh is white, purple-reddish under the skin, firm, cotton-like in the stem, with a soft mushroom flavor without much odor.

The plates are 0.5-1 cm wide, frequent, adherent, flexible, sometimes forked-branched, silky, white or creamy white. Spore powder is white.

Variability. This species is characterized by a strong variety of colors and color zones. The hat is enriched over time with tones of purple, gray, brown, along with the main blue-yellow and blue-green.

similarity with other species. The blue-yellow russula can be confused with the russula brittle (Russula fragilis), in which the hat is brown-lilac, purple-red, the leg is club-shaped, the plates are white-cream, the flesh is brittle, with a caustic and bitter taste.

Cooking methods: this species is one of the most delicious among russula, they are marinated, salted, fried, put in soups.

Russula Turkish (Russula turci).

Habitats: pine, spruce and mixed forests, grow in groups or singly.

Season: July - October.

Hat 5-15 cm in diameter, first convex, hemispherical, then prostrate, almost flat with a concave middle. In wet weather, the surface is sticky, in another - dry and felty. A distinctive feature of the species is wine-red or brown-rusty color. In the middle, the hat has dark shades of brown and black.

The leg has a length of 5-12 cm, a thickness of 1-2.5 cm, it is white, club-shaped, at the base it has the smell of iodoform.

The pulp is brittle, white.

The plates are rare, adherent, at first white, and as they mature, they become ocher with a fruity smell.

Variability. The color of the cap varies from brown or wine-brown to dirty brick or reddish brown.

Similarity to other edible species. Turkish russula can be confused with food russula (Russula vesca), in which the hat is lighter: light wine-brown with a brown tint, the stem is whitish with rusty speckles, and the flesh is almost odorless.

Cooking methods: pickling, salting, frying.

Volnushki

Volnushki, like other milkers, are first soaked, and then blanks are made. With good brine and spices, delicious and crispy mushrooms are obtained.

White volnushka (Lactarius pubescens).

Habitats: deciduous and mixed forests, in meadows, near country roads, growing in groups or singly.

Season: July - September.

Hat 3-7 cm in diameter, convex at first, later prostrate, flat, concave in the middle. A distinctive feature of the species is a fluffy edge strongly wrapped down, a fluffy-silky surface and a white or white-cream color of the cap, pinkish-yellow in the middle. There are no concentric circles or they are very faintly visible.

Leg 3-6 cm tall, 7-20 mm thick, cylindrical, finely fluffy, white or light pinkish.

The flesh is white, pinkish under the skin. Milky juice is white, caustic, does not change color in the air.

The plates are adherent or slightly descending along the stem, frequent, narrow, light-yellow, white or creamy pinkish. Creamy spore powder.

Variability. The color of the cap can vary from white to gray or cream.

Cooking methods:

Pink volnushka (Lactarius torminosus).

Habitats: pine and mixed forests with a predominance of pine, grow in young plantings in groups.

Season: September - November.

The hat is 4-12 cm in diameter, sometimes up to 15 cm, at first convex, prostrate with age. Slightly concave in the middle. A distinctive feature of the species is a woolly-fibrous surface and strongly curved fluffy edges, as well as a reddish-pink color of the cap with clearly defined concentric zones in color.

Leg 4-8 cm tall, 0.7-2 cm thick, cylindrical, at first solid and finely fluffy, later hollow and olive-brown, in young mushrooms with a mucous ring, which then disappears, even or narrowed downwards.

The flesh is white, sometimes yellowish, loose, pinkish at the cap, darker in the stem. On a break, the color does not change, with a slightly resinous odor. The milky juice is abundant, white, colorless, burning, caustic.

The plates are 0.3-0.4 cm, arcuate, descending or accreted, thick, sparse, waxy, yellowish or light yellow. Spore powder is white.

Similar types. The pink wave is similar to the gourmet camelina (Lactarius deliciosus), which has a similar color - yellow-orange with a greenish tint, but there is no such hairiness and silkiness of the surface. In addition, in the camelina, the flesh on the cut turns greenish.

Cooking methods: salting after pre-treatment by boiling or soaking.

What other mushrooms grow in August

Spurge

Brightly colored spurges, just like other milkers, are first soaked, and then blanks are made. With good brine and spices, delicious and crispy mushrooms are obtained.

Euphorbia or milkweed (Lactarius volemus).

Habitats: mixed and deciduous forests, growing in groups or singly.

Season: August - October.

The cap has a diameter of 4-12 cm, sometimes up to 20 cm, at first convex with edges turned down and a small depression in the center, later prostrate with a depressed middle, fleshy, covered with a finely hairy coating, smooth, but sometimes cracked. A distinctive feature of the species is the bright orange-brown, red-brown, reddish-brown color of the cap and legs and yellowish plates. The edges are bent down and lighter.

Leg 4-12 cm high, 1-3 cm thick, lighter than the cap, cylindrical, even, dense, one-color with a cap, with age the leg becomes hollow. The upper part of the leg is lighter.

The pulp is white, dense, turns brown at the break. The second distinctive property of the species is the abundant white milky juice, which turns brown in the air. The taste is pleasant, it has the smell of crabs or herring, in old mushrooms the taste and smell are unpleasant.

The plates are 0.4-0.7 cm wide, frequent, thin, adherent to the stem or descending along it, yellowish or whitish, brownish in old mushrooms, and turning brown when touched and with age. Spores warty, light ocher. Spore powder is light ocher.

similarity to other species. Euphorbia is confused with neutral milkweed (Lactarius quietus), which is conditionally edible and significantly inferior in taste to milkweed. Milky neutral has a yellowish rather than white color of the milky juice, which does not change color in the air and does not have a herring smell.

Cooking methods. A delicacy mushroom that is dried, fried, pickled, salted, but only young specimens.

Polish mushroom (Boletus badius).

Polish mushrooms are widely represented in the forest zones of Russia. Often mushroom pickers classify them as mushrooms or porcini mushrooms. In terms of nutritional value and taste, there is little difference. Polish mushrooms grow along forest paths, at the border of forest zones and at the border of trees and clearings.

Habitats: grows in coniferous and mixed forests, mainly on acidic soil, but are found at the base of trunks and stumps.

Season: July - September.

The cap is convex 5-12 cm, but there are up to 18 cm. A distinctive feature of the species is the smooth, oily, leathery surface of the cap of chestnut-brown, dark brown, brown-brown colors. The surface is sticky, mucous, especially in wet weather. The edge of the hat is even.

The leg is dense, cylindrical, towards the base or narrowed, or slightly swollen, 5-10 cm high, 1-4 cm thick. The leg is smooth, light brown, without a mesh pattern, usually lighter than the cap.

The flesh is white or pale yellow, turning blue at the break. Spore powder brownish-olive.

Variability: the cap eventually becomes dry and velvety, and the color of the cap varies from brown to chocolate and dark brown. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The color of the stem varies from light brown and yellow-brown to reddish-brown.

There are no toxic twins. The Polish mushroom is similar to the edible granular oiler (Suillus granulatus), characterized by a sticky cap with a lighter yellow-orange tint.

The property of accumulation of harmful substances: this species has the property of a strong accumulation of heavy metals, therefore, the conditions for collecting mushrooms in an area no closer than 500 meters from highways and chemical enterprises should be strictly observed.

Cooking methods: dried, canned, stewed, prepared soups.

Chestnut mushroom (Gyroporus kastaneus).

The chestnut mushroom is found much less frequently than the Polish mushroom and is listed in the Red Book in a number of regions. They are also tubular and taste like young mushrooms. They also grow near forest paths, not far from spruce and birch roots.

Habitats: grows in deciduous broad-leaved and mixed forests, often on sandy soil next to oaks. Mushrooms are listed in the Red Book of the Russian Federation and regional Red Books. Status - 3R (rare species).

Season: end of June - end of September.

The hat is convex 4-10 cm, has a smooth, velvety surface of orange-brown, chestnut, reddish-brown color. The edge of the hat is even. Over time, the cap becomes flat and the edges can rise up.

The leg is cylindrical, light orange, 5-8 cm high, 1-3 cm thick. The leg inside is hollow.

The flesh is yellowish, with a pleasant nutty taste and smell.

Tubular layer, adherent or almost free at maturity, lagging behind the stem. The surface of the tubular layer with medium-sized pores is pale yellow or gray-yellow, gradually becoming blue-green when pressed.

Variability: the cap eventually becomes dry and velvety, and the color of the cap changes from chestnut to dark brown. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The color of the stem varies from light brown and yellow-brown to reddish-brown.

There are no toxic twins. The chestnut mushroom is similar to the Polish mushroom (Boletus badius), which is distinguished not by a velvety, but by a smooth, oily cap.

Cooking methods. Although the mushroom is edible, but since it is listed in the Red Book, its collection is prohibited, and it needs to be protected.

Bruise (Gyroporus cyanescens).

Mushroom bruises are very different from all the others. They quickly turn blue on a cut or a break. This indicates a high content of iron compounds, which is useful for individual patients. In the Central European part of Russia, they grow in fern glades next to mixed forests. They are very pleasant and delicate in taste.

Habitats: grows in mixed and deciduous forests. The bruise is listed in the regional Red Books, status - 3R (rare species).

Season: June - October.

Hat with a diameter of 3-8 cm, but sometimes up to 10 cm, hemispherical. A distinctive feature of the species is a finely velvety soft surface, a yellow-pink or creamy-pink cap with cornflower blue spots in places of damage.

The stem is thin, yellow, smooth, brittle, often with cavities, 4-9 cm high, 10-25 mm thick, the same color as the cap. The base of the stem is slightly thickened and slightly pointed at the end.

The pulp is brittle, white-cream with a nutty taste. The second distinctive feature of the species is the cornflower blue or bluish color of the flesh on the cut or break.

The pores of the tubular layer are clearly visible. Tubules adherent, descending, 0.3-1 cm high, yellow or olive-yellow in color with large angular olive-green pores.

The hymenophore is adnate, the color may be white or straw yellow.

Variability. The color can vary from yellowish fawn to creamy pinkish.

There are no toxic twins. Outwardly similar is the white butter dish (Suillus placidus), which, although the color of the cap and legs is similar, does not appear blue or cornflower blue at the break or cut.

Cooking methods. Although the mushroom is edible and has a pleasant nutty taste, due to its rarity and inclusion in the Red Book, it is subject to protection and protection.

Pepper mushroom (Chalciporus piperatus).

Habitats: in dry coniferous and mixed forests. Forms mycorrhiza with hardwoods. Grows singly or in groups.

Season: July - October.

Hat 3-8 cm in diameter. A distinctive feature of the species is the copper-red or dark rusty color of the cap. Its shape is rounded-convex, then convex-prostrate or almost flat. The surface is dry, slightly velvety. In wet weather, the cap is slimy, in dry weather it is shiny.

The stem is 4–8 cm long and 0.7–1.5 cm thick. It is smooth, cylindrical, continuous, often curved, and may be slightly narrowed from below. Second distinguishing feature species - the color of the legs is as unusual as that of the hat.

The pulp is friable, sulfur-yellow, when pressed, it acquires a bluish tint. The taste is very sharp, peppery, the smell is weak.

A tubular layer adhering to the stem and slightly descending along it. The tubules have the same color as the hat, when touched they become a dirty brown color. The pores are uneven, large and angular. Spore powder is yellow-brown.

There are no toxic twins. The pepper mushroom is similar in shape and color to the edible goat (Suillus bovines), whose flesh is pinkish, odorless and tasteless.

They are conditionally edible, as they have a sharp peppery taste, which decreases when cooked in 2-3 waters, and is used only for hot spices.

Smooth, or common lactic (Lactarius trivialis).

Habitats: moist deciduous and coniferous forests, growing most often in groups.

Season: August - October

The cap is 5-15 cm in diameter, sometimes up to 25 cm, fleshy, smooth, slimy, convex, with edges steeply turned down and with a depression in the center, later flat or funnel-shaped. A distinctive feature of the species is a sticky lead-gray hat with a purple tint, later gray-yellow, reddish-brown, reddish-brown with barely noticeable concentric circles or without them.

Leg 6-9 cm long, 1-3 cm thick, dense, hollow, smooth, sticky, yellowish or one color with a hat.

The flesh is white or slightly creamy, very fragile, soft, turns yellow or brown in air, with a very bitter white milky juice that smells like herring. Milky juice plentifully appears even with a slight incision of the fungus and quickly solidifies in the form of grayish-green droplets.

The plates are frequent, descending along the stem or adherent, yellowish or light yellow, eventually becoming pinkish-cream, then brownish with rusty spots.

Similar types. Gladysh looks like a brown milkweed (Lactarius lignyotus). In which the hat is brownish-brown or yellowish-brown, the leg is light brown, dark brown. The flesh on the cut acquires a pinkish tint and there is no sharp herring smell.

Cooking methods: salting after pre-treatment by boiling or soaking; in salting they become bright yellow.

Cobweb yellow, or triumphant (Cortinarius triuphans).

The cobweb family has the largest number of species. Few of them are edible. So, the cobwebs are yellow, or triumphal, growing in forest clearings in front of water bodies, are edible.

Habitats: coniferous forests mixed with birch and oak, in light places, in grass, on the forest floor, grow in small groups or singly. A rare species, listed in a number of regions of Russia in the Red Book, status - 3R.

Season: August - October.

The cap has a diameter of 4-10 cm, sometimes up to 15 cm, at first hemispherical, later convex-prostrate. A distinctive feature of the species is a bright yellow-ocher or honey-yellow hat and a yellowish leg with large-scaled belts. On the edges of the cap there are remnants of a bedspread. The middle of the cap has a darker, brown color, and the edges, on the contrary, are lighter.

The stem is 5-14 cm high and 1-2.5 cm thick, at first it is thick and tuberous with clearly visible membranous dark yellow or brownish bands, later it is cylindrical with a slight thickening, yellowish, from above with a clearly visible fibrous ring from the bedspread, and in the middle and near the base with several yellow-ocher membranous and large-scale belts.

The pulp is light, creamy-yellowish, dense, with a pleasant mushroom smell and a bitter taste.

The plates, adherent, frequent, wide, at first grayish with a bluish tint, later pale ocher and rusty ocher with a light edge.

Variability. The color of the cap varies from yellow-ocher to brownish.

Similar types. The tasty edible cobweb is yellow, or triumphant, in the color of the cap it is similar to the inedible goose cobweb (Cortinarius anserinus), which is distinguished by the characteristic smell of plums.

Cooking methods. The most delicious mushrooms among cobwebs, they are boiled, canned, pre-boiled in 2 waters to eliminate bitterness.

Common dung beetle (Coprinus cinereus).

Dung beetles differ from other mushrooms in their ability to quickly blacken. Most species of dung beetles are edible, but only when they are very young when they are strong. Once harvested, they must be cooked within one to two hours. They are very tasty and tender.

Medicinal properties:

• In the dung beetle, a substance was found that causes severe discomfort when drinking alcohol. This substance is toxic, insoluble in water, but soluble in alcohol. As a result, when drinking alcohol and dung beetles, poisoning, nausea, vomiting, increased and heavy heartbeat, and redness of the skin occur. These phenomena usually go away with time. However, if you repeat the intake of alcohol, then all the symptoms are repeated with even greater force. Dung beetles are used to treat alcoholism. For these purposes, young mushrooms are used.

Habitats: on manured soil, in gardens, parks, pastures, meadows, they usually grow in groups.

Season: August - October.

The hat has a diameter of 2-6 cm, at first bell-shaped, later prostrate. A distinctive feature of the species is the bell-ovoid shape of a gray or gray-gray-gray cap with a brownish crown, and the surface is covered with a white felt coating. The state of the fungus changes dramatically with time: the edges crack and turn darker, the whole fungus turns yellow and then darkens, and spreads.

Leg 2-8 cm high, 2-6 mm thick, long, fibrous, whitish, hollow inside. The base of the foot is slightly thickened.

The flesh is white at first, later gray, tender, without a characteristic smell and taste.

The plates are frequent, free, first white-gray, then yellow-gray, and finally completely black.

Variability. The color, shape and character of the cap change dramatically, at first gray bell-shaped, later convex procumbent, yellowish, and at the end of development procumbent, yellow-brown, with cracks and darker edges.

Similar types. The common dung beetle is similar to the shimmering dung beetle (Coprinus micaceus), which differs in the color of the cap - with a pronounced yellowish-brown tint.

Edibility: only young mushrooms are edible, which can be stored for 2-3 hours, after which they are unsuitable for consumption.

Inedible August mushrooms

Row gray-brown, or argyraceum (Tricholoma argyraceum)

Most rows growing in August are inedible. Gray-brown rows grow on small elevations in mixed forests.

Habitats: broad-leaved and coniferous forests with pine and beech, grow in small groups or singly.

Season: July - November.

The cap has a diameter of 3 to 8 cm, at first strongly convex, later convex and convex-prostrate. A distinctive feature of the species is a scaly, radially fibrous cap at the edges, similar to a felt surface of gray-brown color with a purple tint.

Leg 3-7 cm high and 6-14 mm thick, cylindrical, often curved, dense, whitish at first, later creamy, yellowish at the base.

The pulp is tender, fragile, whitish with a slight odor.

Plates of medium frequency, notched-attached or adherent to the stem, at first cream-colored, later cream-gray, sometimes with a purple tint.

Variability: the color of the cap varies from gray to gray-brown.

similarity to other species. The gray-brown row is similar to the earthy row (Tricholoma terreum), which is distinguished by an evenly colored gray hat.

Inedible due to unpleasant taste.

fly agaric

Fly agaric white or smelly (Amanita virosa).

Habitats: coniferous and deciduous forests, grow either in groups or singly.

Season: July - November.

Type description.

The cap has a diameter of 5-12 cm, at first hemispherical or bell-shaped, later convex. A distinctive feature of the species is a smooth, shiny white or ivory hat and plates of the same color, regardless of age, as well as the presence of a wide white Volvo, immersed at the base in the soil. The hat is usually covered with the remains of a veil.

Leg is long, 6-20 cm high, 8-20 mm thick, white, powdery. Only young specimens have a ring on the leg, then it disappears. The white volva in the ground has dimensions up to 3 cm, but it is not pulled out together with the mushroom.

Pulp: white, soft with an unpleasant odor, for which they called the species smelly.

The plates are free, frequent, soft, white.

Variability. The color of the cap changes little - from pure white to ivory.

Similar types. You need to be especially careful when collecting good edible champignons - meadow (Agaricus campestris), large-spore (Agaricus macrosporus), field (Agaricus arvensis). All these champignons at an early age have light plates with a slight yellowish or barely noticeable pinkish tint and light caps. At this age, they can be confused with deadly poisonous fly agaric white, or smelly. You should carefully smell the mushrooms, since the fly agaric has an unpleasant odor, this is the main difference for a young age. In adulthood, in all these champignons, the plates become light brown, pink, brownish in color, while in the fly agaric they remain white.

Deadly poisonous!

Fly agaric (Amanita citrina).

Habitats: coniferous and deciduous forests, on acidic soils, grow either in groups or singly.

Season: July - October.

Type description.

The cap has a diameter of 4-10 cm, at first spherical, later convex. A distinctive feature of the species is a yellowish-greenish hat with large light spots from scales, as well as a smooth leg with a large ring and a thickening at the base, surrounded by a Volvo. On the edges there are remnants of the bedspread.

The leg is long, 4-10 cm high, 7-20 mm thick, white or yellowish, with powdery coating. On the stem of the upper part there is a large, hanging ring of the same color as the hat, or whitish. From below, the leg is tuberous-widened and is located in a whitish volva.

Pulp: white, with the smell of raw potatoes.

The plates are free, frequent, soft, white or yellowish.

Variability. The color of the cap changes little - from yellowish-green to greenish-bluish and to ivory.

Similar types. You need to be especially careful when collecting good edible champignons - meadow (Agaricus campestris), large-spore (Agaricus macrosporus), field (Agaricus arvensis). All these champignons at an early age have light plates with a slight yellowish or slightly noticeable pinkish tint and light caps.

At this age, they can be confused with deadly poisonous toadstools. You should carefully smell the mushrooms, since the fly agaric has the smell of raw potatoes, this is the main difference for a young age. In adulthood, in all these champignons, the plates become light brown, pink, brownish in color, while in the fly agaric they remain white.

Poisonous.

Mycena adonis, or purple (Mycena adonis).

The accumulation of mycenae is a harbinger mushroom season. If there are a lot of them, if stumps are plastered with them, then this clear sign that there will be many and good valuable mushrooms. These small inedible and hallucinogenic mushrooms are very diverse. A common feature is a thin stem and a thin hat.

Habitats: in damp places, among moss, grow in groups.

Season: July - October.

Type description.

The hat has a diameter of 1-1.5 cm, first bell-shaped, then convex. A distinctive feature of the species is a strongly tuberculate central cap, red-brown, coral-pink, yellow-brown or purple, with a striated and streaked lighter pinkish-cream edge.

The stem is thin, 4-7 cm tall, 1-2 mm thick, cylindrical, smooth, white-cream above, brownish below.

The pulp is thin, light cream.

The plates are of medium frequency, narrow, at first adherent, later notched-attached, wide, whitish with a flesh-colored tint, sometimes creamy-pinkish.

Variability: the color of the cap varies from pinkish brown to purple in the middle, and cream to pinkish along the edges. The striated edge is lighter in color and curves over time.

Similar types. Mycena Adonis is similar in shape to Abrams Mycena (Mycena Abramsii), which is distinguished by a lighter, yellowish-pink and larger hat.

Edibility: the unpleasant odor is hardly softened when decoction in 2-3 waters, for this reason they are not eaten.

Inedible.

Spiny flake (Pholiota shaggy).

These August mushrooms are very widely represented in mixed forests. They are mostly inedible and grow on stumps and fallen trees, less often on roots.

Habitats: on rotting trunks of deciduous trees, they usually grow in groups.

Season: August - October.

Type description.

The cap has a diameter of 3-12 cm, at first convex, later convex-prostrate. A distinctive feature of the species is a light beige or light straw hat with sharp light brown spikes. The edges of the hat crack over time.

The leg has a height of 3-10 cm, thickness - 5-12 mm. The stalk is white at first, later cream, and brownish with scales at the base.

Pulp: first white, later light cream.

The plates are frequent, at first adherent and whitish, later notched-attached and cream with a pinkish tint.

Variability. The color of the cap changes with growth from light beige to light brown.

Similar types. The spiky scaly is similar to the hairy scaly, or common scaly (Pholiota squarrosa), which is distinguished by a reddish-brown cap.

Inedible.

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