What mushrooms are edible. Types and names of mushrooms with pictures

Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms are those that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them are tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

signs

Edible mushrooms are called mushrooms that do not require special processing, they can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances that can harm the body, they are absolutely safe for humans.

The nutritional value of edible mushrooms is divided into four categories, from high quality mushrooms to low grade mushrooms.

In order to distinguish edible mushrooms from inedible mushrooms, you need to know some common distinguishing features:

• edible mushrooms do not have a specific pungent odor;
• the color of edible mushrooms is less bright and catchy;
• edible mushrooms usually do not change color after cutting or breaking the cap;
• the flesh may darken during cooking or when broken;
• in edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not give an exact guarantee that the mushroom is edible.

The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells what to do in case of poisoning:

Conditionally edible

In addition to edible mushrooms, there are also conditionally edible mushrooms. They are classified in a separate category because they secrete a bitter juice or contain poison in very small quantities.

Such mushrooms must be subjected to special processing before cooking, namely:

• soak (from 4 to 7 days);
• boil (15-30 minutes);
• scald with boiling water;
• dry up;
• salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special processing, it is recommended to use only young specimens, without signs of aging or decay.

Some mushrooms may only be inedible when eaten with other foods. For example, dung beetle is not compatible with alcohol.

Kinds

There are 3 types, which are divided into edible and conditionally edible.

Tubular

Boletus mushrooms differ in the structure of the cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this species can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible are common. Their fruits are very fleshy and have a high nutritional value.

Among the edible tubular mushrooms, there are many poisonous twins. For example, a safe white fungus can be confused with an inedible bile fungus. Before collecting, you should carefully study the signs characteristic of edible fruits.

Most popular edible

Below are tubular mushrooms that can be eaten without any precautions:

White mushroom or boletus

The most famous representative of tubular fungi. If you pay attention to the hat, you can see that it is slightly convex, pale brown in color, with light areas. The inner side of the cap is pierced with white or yellowish pores, depending on the age of the fungus, with a mesh structure. The pulp is white, fleshy, juicy, has a mild taste. When cooking and drying, a rich mushroom smell appears. The leg is thick, brown.

Mushroom pickers are advised to look for boletus in the forests, in the shade of pines or birches. Harvest is best between June and September.

Oilers

The cap is conical, brown, oily to the touch due to the mucus covering it. The inside of the cap is yellowish, in early mushrooms it is covered with a light mesh, which breaks through with time. The flesh is tender and light, closer to the leg it has a brownish tint. The leg is thin, light yellow.

Butterflies usually grow in families. They can be found in the pine forest from July to September.

mokhovik

The color of the cap can be light brown or pale green, with a yellow interior. When cut, the flesh turns blue, but it is not poisonous. The leg is dense, from 4 to 8 cm in height.

The mushroom grows in the forest, in loose soil, sometimes found near swamps. The best time for the Mokhovikov Cathedral is the period from July to October.

boletus

Differs in a convex wide cap of orange-red color. The pulp is porous, light, but becomes darker when broken. The leg is dense, narrowed at the top, covered with dark scales.

You can find a mushroom in a mixed forest, under aspens or near pines. Productivity is observed in the period from August to September.

Common boletus

The gray-brown hat has the shape of a semicircle. The lower part is light, soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

The mushroom grows in families, under birch trees. Collection time - June-September.

polish mushroom

Similar to a boletus. Has a brown hat. Pulp with wide pores, pale yellow, darkens when cut. The leg is light brown, with a barely noticeable striped pattern.

When wet, the skin of the fungus is more difficult to separate.

Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.

Boletin

On a hat with a matte surface there are thin scales. Color variation from brown to yellowish may be observed. The pulp is yellow, has a pronounced mushroom smell. Leg brown. In early mushrooms, you can see a yellowish ring on the stem.

Can be found in forests, in particular mixed or deciduous. They are usually harvested from August to October.

Bruise

This mushroom is the rarest of the presented. It has a wide flat cap, slightly concave inward at the edges. The surface of the cap is dry, grayish-brown. When pressed, it acquires a blue tint. The flesh has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The stem is long, thick at the base.

Some mushroom pickers mistake the mushroom for being poisonous because of its color-changing property. However, it is not poisonous and quite pleasant to the taste.

It is most commonly seen in deciduous forests between July and September.

Special attention should be paid to conditionally edible mushrooms. There are quite a lot of them among tubular fungi. The most common ones are described below.

Dubovik olive-brown

Hats are large and brown. The internal structure is porous, with time it changes color from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. It is used in pickled form.

They usually grow near oak forests. Duboviks are harvested from July to September.

Dubovik speckled

It has a wide hat, the shape of which is like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch, becomes darker when pressed. The flesh is red-brown, when broken it changes color to blue. Has no smell. The leg is high, thick, thin scales can be seen on it. Dubovik speckled is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. Harvest from May to October. Peak fruiting is in July.

More details about oak trees are described.

chestnut mushroom

The hat has a rounded brown color. In young mushrooms, the surface is velvety to the touch, in older ones, on the contrary, it is smooth. The pulp is characterized by white color. It has a slight hazelnut scent. The stem is close in color to the cap, thinner on top than on the bottom. Before eating, the mushroom must be dried.

Found near deciduous trees from July to September.

Kozlyak

The cap of this mushroom is most often flattened. Reddish-brown in color. The peel is difficult to separate from the cap. The pulp is dense, elastic, pale yellow. Turns pink when cut. After cooking, the mushroom acquires a pinkish-purple color. The leg is high, cylindrical in shape, usually curved. The color of the legs is similar to the hat. Most often boiled before eating, salted or pickled.

Can be found next to the pines. Distributed from August to September.

pepper mushroom

The cap is rounded, convex. Flattens out over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. Differs in the expressed sharp taste. These mushrooms have a short leg, moderately thin. The color of the stem is almost the same as that of the cap, but lighter.

The mushroom is used as a powder seasoning as a pepper substitute. It cannot be eaten otherwise.

Pepper mushroom can be found in coniferous forests. Most often it is harvested from July to October.

lamellar

Agaric mushrooms are called because of the cap, the inside of which is pierced by thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

Lamellar mushrooms are the most common and well-known type of fungi. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edible

The most famous of the edible agaric mushrooms are given in this list:

Chanterelle

It is distinguished by a concave hat with curved edges, the color of the hat is yellow-orange. The pulp is of a delicate yellow color, if you touch it, you can find that the structure is quite dense. The leg has a color identical to the hat and continues it.

Widespread in deciduous and coniferous forests. It is necessary to collect from July to October.

Chanterelles have poisonous counterparts. You should pay attention to the color of the cap, in harmful mushrooms it is usually light yellow or pinkish.

Ginger

The hat is covered with rings, it can be concave towards the middle. Has a light orange color. The pulp also has an almost orange color, dense structure. The leg is small, identical in color to the hat.

You can find it in coniferous forests, under pine trees. Collected from July to October.

autumn honey agaric

The cap is convex, covered with thin scales. The color ranges from honey to pale green-brown. The pulp of dense structure, light. Attractive with its delicate scent. The legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

Can be found in deciduous forests, on woody surfaces. Mushrooms are advised to search from September to November.

The honey agaric also has a dangerous double - a false honey agaric. Its differences lie in the absence of a ring on the leg, its color is olive or almost black, more saturated.

Russula

In young mushrooms, the caps are shaped like a hemisphere, in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becoming darker with age. The stem has a cylindrical shape, it can be dense or hollow inside, depending on the variety.

Russula can be seen in mixed forests from June to November.

The hat has a convex shape, cream color. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, with an orange tint at the base.

Grows in meadows and pastures. Fruiting time is from April to June.

Ringed cap

The cap of this mushroom is shaped like a cap, for which it got its name. She has a warm pale yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish. The leg is strong and long.

It can be found mainly under coniferous trees, sometimes under birch or oak. They are usually harvested between July and October.

Mokruha felt

The shape of the cap is dome-like and has a yellow-brown hue. Pulp color ocher. The leg is elongated, in earlier mushrooms it is covered with a white net.

Widespread in coniferous forests. Collected from June to October.

Ryadovka honey agaric

The hat is convex in shape. The surface is fibrous, the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is cone-shaped, white, covered with reddish scales. It is recommended to eat only fresh.

You can find it under the pines, from March to November.

Champignon

It has a round hat with edges wrapped inward, white or brownish in color, with the age of the fungus it opens. The flesh is light, with time it changes its color to gray. The leg is low, light, dense structure. Mushrooms darken when cooked. They have a pronounced mushroom smell.

Grow in mixed forests or meadows. It is advised to collect from June to September.

oyster mushroom

The hat is ear-shaped, has curved edges. Usually light or pale gray in color. Has a smooth surface. The leg is short, thin, white. Pulp with wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to be eaten young, as old mushrooms have a rigid structure.

They belong to oyster mushrooms, they usually grow in families on trees or rotten stumps. Usually can be collected in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for human consumption. They are most often found on the shelves of shops and supermarkets. Oyster mushrooms are possible.

The most popular conditionally edible

Among agaric mushrooms, conditionally edible mushrooms can also be found. You will read about some of them below:

real breast

The cap is white, with pale yellow spots. Rolled down. The pulp is dense, light, smells like fruit. The leg is white, cylindrical in shape. When cut, the leg releases caustic juice. Must be soaked before use.

Collected in birch groves and coniferous forests. Collection time is from June to October.

Black breast

The hat has a swamp green color. Differs in a semicircular shape, wrapped around the edges. The pulp has a delicate yellow color. The leg is short, full, pale yellow, if the mushroom is broken, then caustic juice is released. You can eat after salting.

Distributed in coniferous forests, from June to October.

Volnushka pink

In early mushrooms, the shape of the cap is convex, with the edges wrapped to the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin villi, has a pale pink or almost whitish color. The pulp is white, dense, exudes burning juice when broken. The leg is firm, pale pink, narrowed towards the top. They are eaten salted.

Grows in birch and mixed forests. Collect should be from June to October.

Talker

The hat is convex, gray-brown, covered with a whitish coating. The flesh is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating - boil for 25-30 minutes.

Grows in mixed forests. You can collect from March to April.

rubella

This mushroom has a convex cap shape, has a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The underside is light brown. The pulp is bitter in taste. The stem is medium in length, brownish in color. This mushroom can be eaten after salting.

Found under beech or oak from June to October.

White dung beetle

The hat is light, completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. Leg long, white. Dung beetle should be cooked in the first 2 hours after cutting, having previously boiled.

It can be found in loose soil in pastures and meadows. Grows from June to October.

Value

The cap is rounded in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the value is shiny and slightly slippery when touched. The pulp is light, rather fragile, bitter. The stem has a barrel-shaped shape, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Mushrooms are usually salted.

It grows in coniferous forests, occurs from June to October.

Serushka

The cap is semicircular, with a tubercle in the middle. The color of the mushroom varies from dark gray to brown with a purple tint. The pulp has a light color, it has a fruity smell. The stem is medium in height, hollow, has the same color as that of the cap. Mushrooms are soaked and salted.

Grows in clearings and forest edges. You can find from July to September.

violinist

These mushrooms have a wide cap, white in color, covered with small villi. The pulp is dense, firm, emits caustic juice. The stem is short, hairy. Before salting, it is recommended to soak.

They grow in groups, under needles or birch. Harvested from July to October.

bitterness

The cap is bell-shaped, with raised edges. Outwardly, it resembles chanterelles, but differs in brown-red color. The surface is smooth, covered with small villi. The color of the pulp is lighter than that of the cap, fragile, emits caustic juice. Leg of medium length, reddish color, covered with villi. The mushroom should also be soaked and salted.

Gathered near coniferous trees and birch groves. Mostly found from July to October.

marsupials

This category includes all mushrooms in which spores are in a special bag (ascus). Therefore, the second name of this type of mushroom is ascomycetes. The bag of such mushrooms can be located both on the surface and inside the fruiting body.

Many mushrooms of this species are conditionally edible. Among the absolutely edible can be called only black truffle.

The fruit body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the fungus, it changes color to rusty. The flesh is light gray in young mushrooms and dark brown or black-purple in older ones. Pierced with white veins. It has a pronounced aroma and pleasant taste.

Black truffle is considered a delicacy.

It grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.

Conditionally edible marsupial mushrooms include:

Truffle white

The fruiting bodies are irregularly shaped, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms are covered with reddish spots. The pulp is white, has a pronounced smell and a nutty taste. When used, it needs additional culinary processing.

It occurs among coniferous trees in the cold season.

Line ordinary

The hat is irregularly shaped, dotted with numerous furrows. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp in its structure is quite brittle, smells like fruit, pleasant to the taste. The leg is full, light.

This mushroom should be boiled before eating, for 25-30 minutes. Most often, the line is dried.

Can be found in coniferous forests and under poplars. Fruiting from April to June.

Morel edible

The hat is rounded in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of various shapes and sizes. The pulp has a very brittle and tender structure, it is creamy in color and pleasant in taste. The leg is cone-shaped. In young mushrooms, it is white; in older mushrooms, the color becomes close to brown. Suitable for use after boiling or drying.

It grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can collect from April to October.

Curly lobe

The fruits of the blade have an irregular shape, while the leg fuses with the cap. The leg is covered with small notches. The fruits are usually light or cream in color. Eat after boiling.

It is advised to search in coniferous forests from July to October.

Otidea (donkey's ear)

The fruiting body is a bowl with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.

Distributed in deciduous forests from September to November. Mostly grows in moss or on old wood.

The marsupials also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowledge of the distinguishing features it is difficult not to be mistaken. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

Publications: 149

Edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga belts of our country. Taiga mushrooms, which we all love to hunt, because mushroom hunting is a quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect full boxes of various edible mushrooms. Mushrooms are very nutritious food, however, due to some of their characteristics, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are never absorbed due to chitinous membranes that do not dissolve in gastric juice. However, not all mushrooms are like that. And even if sometimes we don’t get as much benefit as we would like, we still won’t be able to refuse such an autumn delicacy. So:

Ceps of Siberia

Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed in well-lit areas among the grass. Forms mycorrhiza with birch, mainly with aged trees. Sometimes found in more humid places. A good harvest of these mushrooms can be harvested in the forests of the northern climatic zone. Usually grows in groups, but single individuals are also found.
The most favorable period for hunting for waves begins at the end of July and lasts until the first half of September, although this mushroom can be found in June and October. The appearance of this mushroom looks like this:

• the cap is funnel-shaped, with a well-depressed middle, as the fungus matures, it takes on a flatter shape. The edges are wrapped down, and the surface is covered with thick dense villi, located in the form of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish, the skin burns out in the sun and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large sizes (up to 15 cm) of the cap;
• the leg is short, up to 6 cm high and up to 2 cm thick, in the form of a cylinder tapering to the base or even, covered with down. Very dense, but in adult mushrooms a cavity forms inside it. On the outer side there are sometimes small pits. Surface color pinkish;
• the pulp is fragile (more dense in young mushrooms), cream or white in color, when damaged, it abundantly secretes white milky juice, pungent in taste, emits a light resinous aroma. At a break, upon contact with air, its shade does not change;
• the plates are frequent and narrow, descending along the stem, whitish. There are also small intermediate plates;
• spores are white.

Russula

How many? The name is one -, but the color differs greatly. Lots of variety. The hat of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the pulp of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom, which is called russula. Another common name for the fungus is bruise. In the Urals and Siberia, it grows everywhere. Russula scaly, or greenish (R. virescens), Russula green (R. aeruginea) and their analogues - have a dangerous poisonous counterpart - a pale grebe. The fruiting period of these mushrooms coincides, they grow in the same way in mixed and deciduous forests, and even outwardly resemble snow-white legs and plates, as well as grassy green or gray-green hats. Therefore, when collecting green-cap russula, they cannot be “tasted on the tongue”, and “falsity” can be determined by other external signs typical of the pale grebe - the presence of a ring and a Volvo on the leg.

breast

There is parchment, yellow, black, and this breast is dry. The hat is funnel-shaped from above, the young fungus is flat. The plates under the hat are frequent, the stem is dense, the same color as the headdress; the pulp is brittle. From time immemorial, dry mushrooms have been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Dry milk mushrooms - common in coniferous and mixed forests. This species is called Russula delica, or podgruzok. In essence, this is a genus of russula. Real milk mushrooms are rare inhabitants of the forests, it is much more difficult to find them, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, while their number is simply incredible. It is very easy to find these white strong men in the dry dark soil of coniferous forests. The defenseless white color betrays itself against the dark background of the earth and fallen needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruit bodies, it has a slight bluish tint, the blue color on the back of the fungus is even more noticeable. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are wrapped down. The older the dry mushroom (the photo is presented below), the more the hat opens, cracks in dry weather, and in rainy summers it is necessarily eaten away by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - agaric mushrooms, with white dense pulp, without a pronounced taste and smell

Chanterelle

The mushroom is edible; culinary specialists unfairly attributed it to the third category. The name was given to the fox because of the yellow color. The fungus is like an egg yolk, and when there are a lot of them, it’s like a live omelet has frozen on the grass. Take a closer look at them and see how intricately the pale yellow folds of the plates branch out to the very ground along the stem tapering downwards. The sinuously pleated edges of the corrugated hats are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles are always growing in large families, sometimes occupying entire glades. At a young age, the mushrooms are convex, rather neat, aligned, sometimes arranged in rows. More "elderly" have a high leg, a flat hat, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant, it is typical for this type of mushroom, and it certainly cannot be confused with any other. Some mushroom pickers, singing mushrooms, describe this smell as a mixture of steamed birch leaf and mint.

With age, only one thing changes in chanterelles, their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in wet weather. The hat, towards the end of summer, in the mushroom takes the form of a funnel, the edges of which often become uneven, as if torn.

Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at the fallen trees, stirs up old foliage and suddenly comes out into a clearing strewn with chanterelles, even in a dry season you can profit from these mushrooms by picking quite a lot of them.

The first chanterelles, depending on the area, do not appear in the same way, some a little earlier, others a little later, but now, in early July, they definitely are in the forest. Heaps, stripes, circles are the favorite placement options for chanterelle families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this is the only type of non-brittle mushrooms, and even the most fruitful type, in any area, especially if there is enough moisture in the soil, chanterelles make up about a fourth of all mushrooms of mixed forests.

Raincoat

Value

Other names: goby, plakun mushroom and . This taiga mushroom is easy to recognize. The hat of young valuers is like a small slippery ball, while those of older ones are straightened with a flat roof. Other mushroom pickers do not collect valui, because if you deal with them, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that a goby is very tasty in salting, when there is one there, i.e. without impurities of other taiga mushrooms. The best time to collect values ​​is when they spawn in herds. And do not be afraid of the pungent taste of raw mushroom, it completely disappears in salting. But it is better to salt the valui in a hot way, i.e. boil for 10 minutes before salting.

Champignons

Mushroom light grey. The most popular and widespread mushroom in the world. Grow in nature: in places with moist soil; on soil with a large amount of natural fertilizers; on lands rich in compost. In Russia, they can be found near human habitation, in the forest, in the meadow, in the forest clearing. The variety of species is so wide that sometimes it surprises even experienced mushroom pickers. The common meadow is recognized as the most common, which can be bought at any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary - a white mushroom with a rounded hat, the edges of which are bent inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people's homes, especially in rural areas. The cap changes its shape as the fungus grows. It retains its bulge, but becomes progressively flatter. The plates under it are free, thin and wide. They are pinkish in color, gradually becoming brown. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray hats, the surface of which is soft and silky to the touch.

The leg of such a fungus is dense, fibrous, rather wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is even, expanded at the base. While the mushroom is young, its cap is connected to the stem with a white veil, but over time this connection disappears, and a thin white ring remains. It may persist or completely disappear with the growth of the fungus.

A distinctive feature is its pulp, more precisely, its color. Dense, white, on breaking it changes, becoming pinkish. Such mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty meadow champignons are used to prepare a wide variety of dishes and are even eaten raw. You can distinguish edible champignons from poisonous mushrooms similar to them by the plates. In champignons they are dark in color, while in poisonous mushrooms they are light, sometimes with yellowness. In terms of its dietary properties, it is inferior in calories to many of the mushrooms presented above.

In this article, we will consider the most popular and most beloved edible mushrooms in Siberia, the Urals, the Russian North, in general, the entire taiga zone of our country, taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt, does not require shooting.

Every autumn, crowds of people go to the taiga and collect full boxes of various edible mushrooms. Then they fry them with potatoes, cook mycelium with sour cream from them, dry them in the oven, pickle them for the winter and use them in other dishes. Mushrooms are a very nutritious food, however, due to some features, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are never absorbed due to the presence of chitinous membranes that do not dissolve in gastric juice. However, not all mushrooms are like that. And even if sometimes we don’t get as much benefit as we would like, we still won’t be able to refuse such an autumn delicacy.

In the Soviet Union, the division of edible mushrooms into 4 categories was adopted.

Porcini

Porcini mushrooms are good in marinade, mushroom sauce and mushroom soup. They are famous not only for their taste, but also for their appearance. "Colonel to all mushrooms," they say about the porcini mushroom. White has many synonyms: in different parts of Siberia and the Urals, it can be called a zhytnik, a stove, a capercaillie, a bear cub, a boletus, a boletus, a belovik, a borer, a cow. And in the Urals, it has a strong and strict name - white.

If we talk about appearance, then the porcini mushroom cannot be confused with any other. The lower part of the cap is spongy, white in a young mushroom, slightly yellowish in a more mature one. The leg is thick, white at the break. In a word, if you see him once, you will not confuse him with any other. Be sure of this.

boletus

A young boletus is beautiful, when its pink hat has not yet blossomed. And he got another name - redhead - for the color of the "headdress" - hats. The lower part of the cap of a young mushroom is white, a little later - brown-gray, the stem is cylindrical, sometimes high, with a network of dark scales. Turns blue quickly when cut.

boletus

The closest neighbor of the boletus is the boletus. This mushroom is beautiful and strong only in youth. His hat at this time has a dark color. At this time, he is strong and firm. A little old - loses its appearance. On the tenth day, his leg is no longer a hat, but a hat. The pulp of this taiga mushroom is white at the break, but with further cooking it darkens, like that of the boletus. It is no coincidence that both of these mushrooms are recognized as black.

Oilers

There are several types of them. But in the taiga forests of Siberia and the Urals, the main oiler , or, as it is also called, oilseed granular . Its hat is covered on top with a yellowish-brown or brown thin but dense film, which is easily removed. But in wet weather, the film on the hat becomes sticky and slimy. In young fungi, the edges of the cap are connected to the stem with a white film, which eventually comes off the cap and remains on the stem in the form of a dark ring. The spongy part of the cap is delicate, light yellow, the stem is short. The pulp of the butter dish is cool. Take such a mushroom in your hand - like a piece of fresh butter from the refrigerator.

Ginger

This fungus rightfully belongs to the first category. The cap of the camelina is reddish-red on top with a depression in the center in the form of a funnel. The lower part of the cap looks like it is made of orange plates. The leg is short, also orange, hollow, on the cut it looks like a ringlet. At the break of the fungus, orange-red juice immediately stands out. You touch the orange plates, you just take them a little, as they immediately turn green. Ginger, unlike other mushrooms, is incomparably fragrant.

Volnushka

The appearance of this mushroom looks like this. The hat is funnel-shaped, pink, with concentric circles. The surface of the cap is covered with a delicate fluff, especially at the edges. The stem is short, pinkish. At a break, the wave exudes a milky juice, sharp, bitter, not changing color in the air.

Russula

How many? The name is the same - russula, and they differ greatly in color. Lots of variety. The hat of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the pulp of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom, which is called russula. Another common name for the mushroom is bruise . In the Urals and Siberia, it grows everywhere.

Skripun

Or violinist . This mushroom got its name for the very squeak that occurs if you rub the hat on the hat of freshly picked mushrooms. Few hunters take them into the basket, do not want to interfere with other mushrooms. But in vain. This mushroom is not at all as bad as they think about it. Mostly the creaker goes to salting. Previously, the mushroom must be boiled well, in two waters.

Well, recognizing a violinist among relatives is as easy as shelling pears: you break off a piece of a hat - and then milky juice, white as milk, will come out in large drops. Lightly touch with the tip of the tongue - it will burn with bitterness.

breast

There is parchment, yellow, black, and this one is dry. The hat is funnel-shaped from above, the young fungus is flat. The plates under the hat are frequent, the stem is dense, the same color as the headdress; the pulp is brittle. From time immemorial, dry mushrooms have been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Next to the dry milk mushrooms lives a yellow spruce mushroom, with a fringe on the hat. He loves, like his brother, forest silence, so he tries to hide under spruce and fir paws.

Horned

The people called him a scallop. In Western Europe, and in some parts of our country, this mushroom is considered a delicacy and is highly valued for its delicate taste and aroma. The body of the horned beetle may be yellow or white, with a pink tinge. It is branched like a coral, and a rare mushroom picker will dare to put a horntail in a basket. But there is nothing to be afraid of the find, you just need to know that the horned ones are eaten only young and freshly prepared.

Kira Stoletova

Mushrooms are a separate kingdom, which has a huge variety of species included in it. People use only a small number of them in cooking. Some varieties are used in medicine. To recognize valuable specimens, you need to know what types of mushrooms exist, how they look.

mushroom classification

The classification was based on the criterion of edibility. The whole kingdom was divided into:

Edible: This includes those species whose representatives are suitable for consumption even in raw or dried form. However, doctors recommend pre-heating them.

Conditionally edible: this group includes those species that are consumed only after prolonged heat treatment. Before cooking, they are soaked in water. Some species boil 2-3 times, each time changing the water. Also in this group are those mushrooms that are consumed if they are not overripe.

Inedible mushrooms: they are divided into hallucinogenic and poisonous. The former cause hallucinations after consumption, while the latter are deadly. If you use a large number of hallucinogenic mushrooms, a person risks death. For the collection, use and distribution hallucinogenic mushrooms are criminalized. Hallucinations are images that arise in the mind of a person without the presence of the so-called. external stimulus. They are due to a special chemical composition, which includes muscarine, psilocybin or psilocin.

Irina Selyutina (Biologist):

Poisonous mushrooms, in turn, are divided into groups depending on the degree of their danger to human health:

1. Deadly poisonous: are characterized by a pronounced plasma toxic effect, tk. in their composition they have the following toxic compounds: phalloidin, falloin, phallocin, phallizin, amanitins, amanin, orellanin, etc. These include: pale grebe, bordered galerina, smelly fly agaric, plush cobweb.
2. Mushrooms that affect the nerve centers: they necessarily contain muscarine, muscaridine and other toxins with a neurotropic effect. This group includes: fibers, whitewashed talker, panther fly agaric, lemon fly agaric, pink mycena, etc. The effects of toxins are not fatal.
3. Mushrooms with a local stimulating effect: the group includes the vast majority of species, the use of which causes mild poisoning with gastrointestinal disorders. Among them: sulfur-yellow false honey agaric, false brick-red honey agaric, toad rowing, etc. Poisoning by mushrooms belonging to this group is extremely rarely fatal.

There is another classification according to which mushrooms are:

1. Tubular: these include those species whose underside of the cap resembles a finely porous sponge.
2. P lamellar: their inner (lower) side of the cap consists of thin plates.

In a separate group are truffles and morels, which are also called "snowdrop" mushrooms. Morels learned this name because they appear in the forests at the end of winter, along with the first forest flowers.

Soil fungi are not of interest to mushroom pickers, because. are microscopic organisms.

Edible varieties

Mushrooms

White mushroom (boletus) is the most popular member of the mushroom family. Due to its taste, it is considered the most valuable forest gift. On a thick leg there is a massive porous hat on the underside, covered with a smooth skin. There are white, cream and light brown varieties, less common mushrooms, the hat of which is colored dark brown: this distinctive feature is due to the region of growth. The structure of the hymenophore is tubular. The flesh is white or cream. The color at the cut point does not change. There is a slight nutty aroma.

Depending on the type of forest in which the boletus grows, there are birch, pine and oak varieties. Each of them has excellent taste and is used in cooking.

oyster mushrooms

A feature of oyster mushrooms is that they grow on trees and are considered wood-destroying mushrooms. Although most representatives of the mushroom kingdom growing on trees are conditionally edible varieties, oyster mushrooms are edible. A colony organism is a large number of thin flat-shaped hats that are arranged in rows one above the other. The skin covering the caps, which look like small saucers, is painted gray. The peculiarity is that they are easy to grow at home. They will not grow on the ground, because. are not saprophytes, and even more so - mycorrhiza-forming. The substrate for them is prepared from wood and other components, or tree stumps are used. At the break, the color of the fruiting body remains unchanged.

In order for oyster mushrooms to yield a crop, they create conditions that are as similar as possible to their natural habitat.

Volnushki

Wavelets are white and pink. The pink variety is called rubella. The hat is concave in the center, the edges are slightly bent outward. The diameter of the round cap, covered with thin skin, is 6-8 cm. The fruit body has a pleasant taste and a slight resinous odor. White caustic milky juice appears on the cut. The wave grows in forests and glades, loves moss.

Chanterelles

Chanterelles got their name because of their bright yellow or golden color. On a cylindrical stem, which is slightly thicker at the top than at the bottom, there is a hat with a slightly depressed middle. The shape of the cap is irregular, the edges are uneven and wavy. White chanterelles also exist in nature, but they are rare.

Irina Selyutina (Biologist):

Chanterelle white, or l. pale, or l. light is characterized by the presence in young specimens of even, curving downward edges of the cap. As the fruiting body grows, a sinuous edge begins to form, but the bend decreases. This species differs from other representatives of the Cantarella precisely in its color of the funnel-shaped cap - it is usually fawn-yellow or white-yellow. Even with a superficial examination, it becomes noticeable that the color is not uniform and resembles zonal spots. The white chanterelle prefers deciduous forests, their areas where there is a natural forest floor or there is moss and grass. The first fruiting bodies can be found already in June. September ends the white chanterelle harvest season. According to the edibility classification, the pale chanterelle species belongs to category 2. According to its taste data, it is no different from ordinary (red) chanterelles.

You should not collect chanterelles in coniferous forests - specimens grown there usually taste bitter. The extract obtained from the fruiting body is used to get rid of helminths.

Oilers

In nature, there are many types of oil, in particular m. real, m. cedar, m. gray, m. white, m. larch and m. yellow-brown. The list of these varieties of tubular fungi can be continued further. All of them are similar in appearance. The mushroom grows on sandy soils, chooses deciduous forests. There is a tubercle on a flat hat, painted in light brown color. Thin skin, covered with juice of the mucous structure, is easy to separate from the fruiting body. The leg is cream colored.

Honey mushrooms

There are meadow, winter, summer and autumn varieties. They grow in groups. It will be possible to find mushroom groups - "families" next to trees and stumps. On a thin stem, there is a tubular rounded hat. The butterflies are painted in cream and light brown colors. The leg of the same color as the hat is decorated with a skirt.

Aspen mushrooms (Redheads)

Aspen mushrooms, or redheads, should be sought, as folk wisdom says, next to aspens. On a thick and extended from top to bottom leg there is a cap of the correct hemispherical shape. The hat is creamy, dark brown, less often yellow. The leg, on which there are small dark scales, is white.

mushrooms

Mushrooms grow in coniferous forests. On the leg of a cylindrical shape is a concave hat, resembling a funnel in shape. There is a coniferous smell that the fruit pulp absorbs from the resin secreted by coniferous crops. In large quantities, the fruits grow in the Ukrainian city of Liman (until 2016 Krasny Liman, Donetsk region).

Conditionally edible mushrooms

There are fewer conditionally edible varieties of mushrooms than edible ones. On the territory of Russia, milk mushrooms, greenfinches (green rows), morels, serushkas (serukhs), certain types of truffles and russula, some varieties of fly agaric are most often found. Rows grow in groups, sometimes forming mushroom paths. Less common are otidea hare, pig (cow's lip, pig's ears), pink wave, gray-pink fly agaric, motley blackberry (moose lip), “chicken” mushrooms (ringed cap) or yellow tinder fungi. The gray-pink fly agaric needs preliminary heat treatment at a temperature of at least 80 ° C in order to destroy the hemolytic rubescenslysin that is part of it and which is dangerous to the body. This compound is capable of destroying their cell membranes by acting on blood cells - erythrocytes and leukocytes. This compound is able to show its abilities when it enters the blood directly.

milk mushrooms

In nature, milk mushrooms are divided into yellow, white, blue (spruce mushroom). They belong to the lamellar varieties, have a recess in the center of the cap. The color of the cap varies depending on the variety. The taste is bitter due to the presence of caustic milky juice. Before heat treatment, they are soaked in water.

Zelenushki

Greenfinch stands out among other varieties with a pale green color of the cap and legs. The edges of the cap are lowered down, the stem is long and slightly curved. There is a tubercle in the center of the cap. The color remains unchanged even after heat treatment, which was the reason for the apt folk name.

Morels

Morels have a thick leg, the hat has an unusual folded structure. Apothecia (fruiting bodies) in morels are large, usually at least 6-10 cm, fleshy, they clearly show a clear distinction between a stem and a hat - by color. The cap can be either ovoid or conical in shape, necessarily with a network of longitudinal and transverse folds, often oblique. They form cells lined with hymenium (spore-forming layer), but the ribs separating them remain sterile. The edges of the cap are fused with a hollow inside leg.

Before use, morels undergo a long heat treatment.

inedible mushrooms

This category should be avoided. They cause death even when consumed in small amounts. The most dangerous are the pale toadstool, red fly agaric and satanic mushroom. Powerful hallucinogenic mushrooms include red fly agaric, blue-green stropharia, and paneolus bellflower. Less common are the bear's sawfly, hebeloma, changeable petsitsa, panther fly agaric (panther), orange or orange-red cobweb, ordinary line (mushroom-"brain"), multi-colored trametes (tinder fungus).

Differences between edible and inedible mushrooms

Going on a quiet hunt, you need to know the main differences between edible and inedible varieties:

1. If at the break the mushrooms turn blue, bright red or change color significantly, most likely they belong to the group of poisonous ones.
2. A pungent and unpleasant odor also indicates inedibility.
3. Among all representatives of poisonous mushrooms, many have a skirt on the leg - the remnant of a private veil that covers the spore-bearing layer. This feature is not the main one; this element is also present in a number of edible specimens.
4. During the cooking of poisonous fruiting bodies, the water changes color, acquiring a blue or greenish tint. This is also inherent in some conditionally edible varieties due to the presence of hydrocyanic acid in their bodies, albeit in small quantities.
5. On the caps of edible varieties, unlike inedible varieties, specks are rarely present.
6. The leg of poisonous mushrooms usually has a well-defined tuberous thickening at its base and a kind of sac that surrounds it - Volvo, the remainder of the common coverlet.
7. Animals and insects bypass poisonous mushrooms, which is why their hats and legs often remain intact all season.

In the basket it is worth putting those copies that are familiar.

Unusual varieties

There are varieties with an unusual appearance. These include blue mushroom, bleeding tooth (the mushroom body is covered with drops of a red compound), lattice red mushroom, bird's nest (mold fungus), lykogal (wolf's milk), comb blackberry, giant golovach, devil's cigar (Texas star). Some of them are found everywhere, others grow in certain countries.

Sometimes groups of mushrooms grow in the forests in the form of a circle, which is popularly called the "witch's circle". Previously, many associated this phenomenon with magic. Science has given a logical explanation for this phenomenon. Sometimes the mycelium grows equally quickly in all directions. When the main mushroom growing in the center dies, new ones grow along the edges of the mycelium, forming a circle and absorbing all nutrient compounds from the soil. As a result of this, a circle is formed, as it were, trampled down by someone’s feet (and in the Middle Ages there was no doubt that the witches did it) in a place very inaccessible to people with mushrooms growing along its edges (like a barrier of the arena).

Medicinal varieties

Ganoderma, maitake (curly vulture) or mutton mushroom, kombucha have medicinal properties. In oncology, red camphor mushroom, which is also called camphor antrodia, is widely used. It grows in Taiwan and is the property of the country. It contains substances that eliminate tumors. It not only helps fight cancer, but also eliminates toxins.

Of interest to physicians is the exotic species of iitake (Japanese mushroom). It can be grown in a garden plot or in a greenhouse. Japanese and Chinese doctors have long known about its medicinal properties. At home, it is called the "elixir of youth" and is used to treat various diseases.

Popular in the modern world and black muer mushrooms growing on trees. They are rarely found in Russia. Dried black fruiting bodies are like charred paper. Their use in cooking does not differ from the preparation of forest boletus. Black mushrooms taste like seafood.

There are also such varieties, the edibility of which is not currently known, i.e. someone collects them and is happy, and someone cautiously passes by. These include the sarcoscypha bright red. These small mushrooms are shaped like deep red cups. The diameter of the bowl does not exceed 3 cm, which is why they are not of interest to mushroom pickers. Appear in the forests in early spring.

The smallest mushroom in the world is a slime mold, and the largest grows in the USA and is called armilaria, or dark mushroom. Most of it is located underground (mycelium) and occupies about 900 hectares in the Malheur National Park, which is located in eastern Oregon.

Conclusion

Mushrooms are a large kingdom, uniting a huge variety of species. Forest gifts - mushrooms, are collected carefully so as not to put poisonous representatives of the group in the basket. They will appear after the spring rains. Before going to the forest is not worth it.

Before heading into the forest, you need to be sure which mushrooms are edible. Photos of mushrooms, with names, descriptions, information about the place of growth will help to understand this difficult process. With an inattentive attitude to these truly delicious gifts of nature, it is very easy to make a mistake, because a mushroom growing in the shade can differ significantly from a fellow heated by the sun's rays, and an old mushroom is completely different from a young one.

When picking mushrooms, you need to carefully look at the color of the cap, crumb, plates and even rings on the stem. But the smell can let you down, sometimes poisonous mushrooms smell very pleasant, and this can be misleading.

• Edible;
• inedible;
• Conditionally edible.

Edible mushrooms, photo and name, and description, of course, will help determine the identification of a valuable food product rich in proteins and vitamins, minerals and aromatics. The number of edible mushrooms reaches 500 species, but no more than 100 species are known to a wide range, and no more than 10-15 species are known to most mushroom pickers.

Great lovers and connoisseurs of mushrooms will always help a beginner to deal with their findings, but one should not completely trust, it is human to err. Therefore, carefully peering into the photo, and remembering exactly how the most common and valuable mushrooms look, you can easily and independently determine the edibility of the mushroom.

Mushrooms are divided into

• Marsupials or Ascomycetes.

This family includes morels and lines. Most morels are good, edible mushrooms, but unboiled lines can be poisonous.

Truffle, just as wonderful, delicious edible mushrooms with a tuberous body.

• Basidiomycetes

It is to this class that most of the edible and tasty mushrooms familiar to us belong.

Agariaceae or champignon family

Probably the most popular and well-known champignon mushroom belongs to this family. Translated from French, it is called mushroom. Fleshy, large, white, with wide, loose plates under the cap. This mushroom has been cultivated by man for over 200 years. Distributed in the steppes and forest-steppes on manured, nutrient-rich soil.

Champignon is forest, elegant, two-ringed, thin, and the most valuable are:

• Meadow or common. The cap of a young mushroom is from 2 to 6 cm, spherical, becomes prostrate with age, and increases to 12 cm. White, dry, clean, finely scaly. When broken, the white flesh turns slightly pink and emits a pleasant smell. The plates are slightly pink, wide. The stem of the mushroom is expanded at the base, white, annular;
• August. It differs from the rest in that with age the hat becomes scaly with a more intense color in the center.

Bolaceae family

Types of edible mushrooms, photos and names from this family are familiar to many.

(gray, granular, marsh and others), but the real or autumn butter dish is considered the most delicious. The cap of the mushroom is covered with a film, slippery, brown, shiny, which must be removed before cooking. The cap itself of a young mushroom is slightly spherical, and prostrate with age. Tubular layer from light yellow to olive color covered with a white veil. The flesh is white to creamy yellow. Fruits fruitfully, especially in rainy summer and autumn in pine plantations, on sandy soils.

White (boletus)

Depending on the place of growth, its forms may differ in the hat, the shape of the legs, and the reticulation of the pattern. This mushroom can be found both in summer and in autumn, both in a pine forest and in an oak forest, and its hat will depend on this. But it grows in groups, where one is there and the other is not a clue. But it is “white” because under any circumstances the color of its pulp does not change, it remains snow-white.

The hat of the mushroom is spherical, and aging becomes flat. But the lower part, the pipes turn slightly yellow when they age. The leg of the mushroom is covered with a mesh, from light brown to burgundy.

Polish

Delicious, beautiful and very fragrant. By its qualities it will not yield to white. The fungus is not picky about the neighborhood, it grows under both pine and oak, both in summer and autumn. The cap resembles a convex brown slimy cushion, and in dry weather it dries out.

Polish can be easily distinguished from all the others by the cyanotic color that enters at the place where the tubular section was injured. The tubes themselves, at the beginning, are light yellow, and then acquire a more intense green color. The flesh also turns blue when cut, and then becomes brownish.

The mushroom stem is dense, strong, white in a young mushroom, and slightly yellowed in an old one. By smell, this mushroom does not differ from a real porcini mushroom.

boletus

White, turning pink, marsh, gray and many other of his fellows grow on wet soils, both under pines and birches, both singly and crowded. Depending on the neighborhood with the tree, the hat of the mushroom can be dark brown, brown, light yellow. When it is humid, the hat is wet, in dry weather it is dry. Sometimes the mushroom grows, and the hat, as it were, lags behind, then the pulp with tubes is exposed and slightly twisted.

When cut, the mushroom is light, and when weathered, it turns pink, then darkens. Tubules at the ends are jagged, gray-brown. The leg is scaly, light up to 5 cm in height. The young fungus has a leg thickened from below, with age it becomes more slender.

boletus

The name is completely unrelated to aspens, the fungus can grow under different trees in mixed forests.

The hat of this mushroom can be both brown and red, yellow-brown and just brown. The young mushroom has a bright, juicy, rich color and convex shape, large. With age, it becomes smaller, as if drying up, and becomes much paler. The flesh is white, but turns pink when cut. The leg is long, dense, white with gray-brown scales.

The tubes of the fungus are small, gray at a young age, and then gray-brown.

Boletus white

Significantly different from their counterparts. Very large, with a fleshy top, white or with a slight pinkish-grayish tint. Underparts with fine pores when young are white, then slightly greyish.

The leg is slender downwards with expansion, the pulp of the base of the leg is blue reaching black.

White boletus, as a rule, is more autumnal than all the others.

There are also at least 150 species of inedible mushrooms, and even poisonous ones. Some inedible mushrooms are not poisonous at all, but their smell and taste are so disgusting that they cannot be eaten.

Flywheel green

It can be both brown and red, olive green and burgundy. With a small convex, matte and dry cap. Tubular sublayer with large yellow pores, turns blue under mechanical action.

The leg is dark gray with a green tint, in the upper part with small scales.

Mushroom summer-autumn, sometimes until frost. Grows in both mixed and pure coniferous forests.

Mokhovik brown

It is very similar to the previous one, but its flesh does not turn blue, but the tubes turn blue when pressed.

Kozlyak

The hat is brown with dark and light shades, slimy in the rain and dull, velvety in dry weather.

The pulp is elastic, yellow. Tubes with a yellow and greenish tint. The leg is smooth and even.

He loves wet places in a coniferous forest.

Strophariaceae family

Basically, edible mushrooms are “registered” in this family. However, a large category of connoisseurs classify them as "conditionally edible mushrooms." The fact is that the same mushroom has only an edible hat and 2-3 cm legs, closer to the hat, the rest of the mushroom is not edible. On the other hand, if white mushrooms can be safely eaten raw, then conditionally edible mushrooms should be boiled in salted water for at least 40 minutes with the obligatory draining of water, and even better twice for 20-25 minutes with a change of water.

summer honey agaric

Like all strophariaceae, honey agaric loves company. These mushrooms grow in large groups, mushroom pickers are very fond of collecting these "seeds". These mushrooms can be harvested from mid-summer until frost. Favorite place of growth is old wood, stumps, the foot of dried trees.

The young fungus has a hemispherical hat, its edges are bent and turn into a veil that covers the plates. The mushroom can be any brown shade with a transition to both yellow and olive green. The plates of the fungus are thin and frequent. A young mushroom wears a ring from the veil, with age it falls off leaving a light trace.

The leg of the fungus can reach 10 cm, and not more than 1 cm in diameter. When cut, the leg is filled, and only aging, it becomes hollow.

The body of the fungus is soft with a very pleasant mushroom smell, watery in the rainy season.

All summer and autumn mushrooms are very similar to each other, but the honey agaric is a dark, more powerful mushroom and grows both as a family and alone.