Types of mushrooms and their names are edible. Edible mushrooms - a list with names, descriptions, photos

Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, ordinary person the term "mushrooms" refers almost exclusively to wild mushrooms. Among them there are many edible species that make up important part Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are not plants or animals, and therefore their taste has nothing to do with plant foods or meat. edible mushrooms have their own no matter what similar taste, which is called "mushroom". By nutritional value they are closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various trace elements. They also contain special enzymes that promote digestion and better absorption of nutrients.

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

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

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

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

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

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

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

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

The most common edible and non-edible mushrooms

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

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

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

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

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

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

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

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

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

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

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

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

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

Who among us in the summer or autumn at least once did not go to the forest for mushrooms? About what are edible mushrooms: photo and description mushrooms in central Russia.
Everyone has their favorite forest, where the most beautiful and delicious mushrooms grow. Of course, far from civilization, mushrooms in the forest can be found much more. And as a rule, you don’t have to look for them, they themselves are striking. Another thing is forests near villages and towns. When a lot of people with baskets have passed along the forest path before you, finding a good mushroom is not so easy. Therefore, it is important to go in search of mushrooms early in the morning, it is better to get up before sunrise. Then it is still not hot in the forest, and not all mushrooms will be collected. Someone walks along the edge of the forest, and someone looks into the dense spruce forest. Experienced mushroom pickers have all the places registered: in one they find aspen mushrooms, in the other - chanterelles, and in the third - porcini mushrooms. And they choose a place depending on the weather and season. When the summer is humid, mushrooms grow where there is less moisture, that is, on the edges and away from tree trunks. In a dry summer, mushrooms, on the contrary, hide in the shade, under spruce branches, in thick and tall grass.

When picking mushrooms, it is better not to pull them out of the deep moss, damaging the mycelium, but to cut them off with a knife at the base of the stem. It is more convenient to immediately clean the leg from the earth and needles, and not to drag dirt on yourself. Firstly, excess weight, secondly, all the mushrooms will get dirty, then it will take longer to clean. The main rule of the mushroom picker: if you doubt what kind of mushroom is in front of you - do not take it! It is also worth refraining from collecting overripe and flabby mushrooms, as toxic substances accumulate in them. For the same reason, it is necessary to walk through the forest as quickly as possible, slowly, carefully inspecting all places where mushrooms can hide. Many mushrooms grow not one by one, but by whole families. Having found one white one, you need to carefully examine everything around. There are probably a few more hiding there. And chanterelles generally grow in clearings. You can find more than a dozen of these bright red mushrooms in one place.

Houses harvested mushrooms cleaned and sorted depending on further processing: for drying, salting, pickling. Porcini mushrooms, aspen mushrooms and boletus mushrooms practically do not need to be cleaned if you have already removed all the dirt from the leg in the forest. Honey mushrooms and chanterelles also need only to be washed. But you will have to tinker with the oils, removing the sticky skin from the hat, because it is bitter. If you come across a wormy mushroom, do not rush to throw it away. You can soak such a mushroom for several hours in cold salty water, and all the worms will crawl out of it. Forest mushrooms- white, boletus, boletus, chanterelles, boletus, mushrooms, russula - are used in almost all cuisines of the world. In order to be able to use them all year round, they need to be properly processed. White mushrooms, boletus and boletus can be frozen raw. The remaining mushrooms must be boiled before freezing.

Several photos of edible mushrooms from the forest in baskets.

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White mushrooms: photo and description

Now a few words about each of the edible mushrooms popular in central Russia. White mushroom is deservedly considered the mushroom king. It can be cooked in any form: marinate, salt, dry, fry, boil. At the same time, the pulp of the mushroom in any case retains its white color. The color of the mushroom cap may vary. It can be yellow, brown, purple, brown. The stem of the fungus is dense, thickening at the bottom, often with a mesh pattern. The pulp of the porcini mushroom is always white, the color does not change on the cut. White fungus can be found in the forest from June to October, depending on the region.

White mushroom is more nutritious and tastier than many others. It has a beneficial effect on the immune system, as well as on the thyroid gland. In addition, porcini mushrooms help strengthen nails and skin, and also help in the prevention of peptic ulcers, tuberculosis, angina pectoris and cancer.

The porcini mushroom has an inedible counterpart called gall fungus. It is difficult for them to get poisoned, but it is possible to spoil all the mushrooms boiled in one pot. The taste of them all will become disgustingly bitter. How to recognize it? Outwardly, it is very similar to white, especially young. Only the lower layer of the cap of the gall fungus is pink, and the flesh turns pink on the cut.

And now let's see what edible mushrooms look like, photos of porcini mushrooms.

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Boletus mushrooms: photo and description

Boletus or redhead is an excellent mushroom, slightly inferior in taste to white. The color of the cap is from red to white-brown. The cap is 20 cm in diameter and the stem height is 15 cm. The leg is cylindrical, covered with fibrous scales. On the cut, the flesh turns blue, and in some species it becomes reddish or purple. There is a boletus in a mixed forest, among aspens and poplars from June to September. It has no resemblance to poisonous mushrooms.

Aspen mushrooms contain many useful substances: potassium, iron, phosphorus, as well as vitamins A, B and C. By the amount of vitamin B they are equivalent to cereals, and by the content of vitamin PP they are not inferior to yeast and liver.

We continue to look at edible mushrooms: photo of boletus. I have the most of them, they are very photogenic. The photographs show how different aspen mushrooms can be, depending on the conditions.

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Boletus mushrooms: photo and description

Boletus or obabok also belongs to high-quality mushrooms. It is very common in Europe, Siberia, the Far East and the Urals. Grows in birch and mixed forests from June to September. The color of the cap can be grayish, whitish, brown, dark brown. There are more than 40 varieties. The flesh of the fungus is whitish-gray; on the cut, the color does not change or turns a little pink. The leg is long, cylindrical, covered with dark scales. The diameter of the cap can reach 15 centimeters with the same mushroom height. The pulp of the mushroom is dense, but quickly becomes loose, so it is better not to collect mature boletus. Boletus is considered a good absorbent, capable of removing toxins. This mushroom has a beneficial effect on the functioning of the kidneys.

The following edible mushrooms: photo of boletus.

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Mushrooms poddubnik: photo and description

Poddubnik or dubovik is an edible mushroom of the same size as white, about 20 centimeters in diameter and 10-15 centimeters in height. The cap of the mushroom is dark brown or gray-green. On the cut, it immediately begins to turn blue, which often frightens mushroom pickers. Poddubnik has a pleasant taste and aroma. The stem of the mushroom is yellow-orange or red, with a mesh pattern. The boletus grows in mixed forests from July to September.

It can be confused with satanic mushroom which is poisonous. However, the hat of the satanic mushroom is whitish or gray, with a sharp unpleasant odor.

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Chanterelle mushrooms: photo and description

Chanterelles are tasty edible mushrooms, especially good fried or salted. And you can fry them immediately, without prior boiling. Chanterelles grow in dense groups from July to October. Chanterelle has a convex or flat hat, gradually turning into a funnel-shaped. The whole mushroom is colored bright yellow or pale orange. Chanterelle pulp is dense, rubbery, with a pleasant sour taste and smell of dried fruit. The cap is up to 10 cm in diameter.

A distinctive feature of a real chanterelle is the absence of wormholes and larvae. The pulp of this fungus contains chinomannose, which has a detrimental effect on the larvae, enveloping and dissolving the contents. Chanterelles have a beneficial effect on the immune system, improve vision - remove swelling and inflammation of the eyeball.

Next in line are the following edible mushrooms: photo of chanterelles.

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Mushrooms mushrooms: photo and description

There are summer, autumn (real) and winter mushrooms. autumn honey agaric is a very productive mushroom growing from late August to late autumn on stumps, trunks deciduous trees, especially old birches. They appear in the forest for just a couple of weeks. Young mushrooms are especially valued, it is very easy to pick up a basket in a fruitful year. The caps of young mushrooms are spherical, with edges turned inward, later they become convex with a tubercle in the center. The color of the cap is yellow-brown, the cap is covered with brown scales. The flesh of the mushroom is dense and white, with a pleasant smell and a sour-astringent taste. Honey mushrooms are especially good for salting. Before use, they must be boiled for at least 30 minutes.

It's important to know what they look like. false mushrooms . In summer, you can find a brick-red mushroom that has a rounded convex hat with flakes from the bedspread hanging along the edges. In autumn - a bright yellow mushroom similar to honey agaric, the surface of which is absolutely smooth, without characteristic scales.

Continue the story about edible mushrooms photo mushrooms.

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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 climate zone. Usually grows in groups, but single individuals are also found.
Most favorable period for hunting for waves, it 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 fruiting bodies, it has a slight bluish tint, the blue color is even more noticeable with reverse side mushroom. 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 big 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. Best time collecting values ​​when they are born in herds. And don't be afraid of the pungent taste 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 wet 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.

The forest areas of Russia are very rich in mushrooms, and residents do not miss the opportunity to take advantage of this gift of nature. Traditionally, they are fried, pickled or dried. But the danger lies in the fact that many poisonous species are skillfully disguised as edible mushrooms. That is why it is important to know the characteristic features of the varieties allowed for consumption.

Mushrooms are not only tasty, but also very healthy food. They contain substances such as salts, glycogen, carbohydrates, as well as vitamins of groups A, B, C, D. If the mushrooms are young, then they also contain many trace elements: calcium, zinc, iron, iodine. Their intake has a positive effect on the metabolic processes of the body, increased appetite, the functioning of the nervous system and gastrointestinal tract.

In fact, there are no exact criteria by which one can distinguish safe mushrooms from poisonous ones. Only existing knowledge about the appearance, signs and names of each species can help in this matter.

Characteristic features of edible mushrooms

General criteria for edible mushrooms include:

• Absence of a sharp bitter smell and taste;
• They are not characterized by very bright and catchy colors;
• Usually the inner flesh is light;
• Most often they do not have a ring on the leg.

But all these signs are only averaged, and there may be exceptions. For example, one of the most poisonous representatives white toadstool also does not have a pungent odor at all and its flesh is light.

Another important point in this matter is the territory of growth. Usually edible species grow away from their dangerous twins. Therefore, a proven harvesting site can significantly reduce the risk of running into poisonous mushrooms.

Common misconceptions

Among the people there are many signs and non-standard ways determining the safety of fungi. Here are the most common misconceptions:

• Silver spoon. It is believed that it should darken upon contact with an inedible fungus;
• Onion and garlic. They are added to a decoction of mushrooms and, if they darken, then there is poisonous species. It is not true;
• Milk. Some people believe that when a fungus dangerous to humans is lowered into milk, it will definitely turn sour. Another myth;
• Worms and larvae. If they eat certain types of mushrooms, then they are edible. But in fact, some species edible for worms can harm human health.

And another common myth says that all young mushrooms are edible. But this is not true either. Many species are dangerous at any age.

An extended list of edible mushrooms and their description

In order to indicate the names of all edible mushrooms and give them descriptions, you will need a whole book, since there are so many varieties of them. But most often people opt for the most famous, already trusted species, leaving dubious representatives to professional mushroom pickers.

It is also known as "boletus". This mushroom has earned popularity due to its nutritional value and aromatic taste. It is suitable for any type of processing: frying, boiling, drying, salting.

White fungus is characterized by a thick light stem and a large tubular cap, whose diameter can reach 20 cm. Most often it has a brown, brown or red color. At the same time, it is completely heterogeneous: the edge is usually lighter than the center. The lower part of the cap changes color from white to yellow-green with age. On the leg you can see the mesh pattern.

The internal pulp of a dense consistence and its taste reminds a nut. When cut, its color does not change.

Ginger

Very high calorie and nutritious. Great for marinating and pickling. You can use other types of processing, but it is better not to dry it. Characterized a high degree digestibility.

The main feature of mushrooms is their bright orange color. Moreover, the color is characteristic of all parts of the fungus: the leg, the hat and even the pulp. The cap is lamellar and has a recess in the center. The color is not uniform: the redhead is diluted with dark gray spots. Plates are frequent. If you cut the mushroom, the flesh changes color to green or brown.

boletus

A common species, which, as the name suggests, prefers to grow next to a cluster of birches. Ideal fried or boiled.

The boletus has a cylindrical light leg covered with dark scales. It is quite fibrous to the touch. Inside light pulp of a dense consistence. It may turn slightly pink when cut. The hat is small, similar to a pillow of gray or brown-brown color. At the bottom are white tubes.

boletus

Beloved by many nutrient mushroom growing in temperate zones.

It is not difficult to recognize it: a plump leg expands to the bottom and is covered with many small scales. The cap is hemispherical, but over time becomes flatter. It can be red-brown or white-brown in color. The lower tubes are close to a dirty gray tint. When cut, the inner pulp changes color. It can turn blue, black purple or red.

Oilers

Small mushrooms that most often go for pickling. They grow in the northern hemisphere.

Their cap is usually smooth and in rare cases fibrous. From above, it is covered with a mucous film, so it may seem sticky to the touch. The stem is also predominantly smooth, sometimes with a ring.

This type necessarily requires pre-cleaning before cooking, but the skin is usually easily removed.

Chanterelles

One of the earliest spring representatives of mushrooms. Grow in whole families.

The hat is not standard. Initially, it is flat, but over time it takes on the shape of a funnel with a depression in the center. All parts of the mushroom are colored light orange. The white flesh is dense in texture, pleasant to the taste, but not at all nutritious.

mokhovik

Delicious mushroom that can be found in temperate latitudes. Its most common types are:

• Green. It is characterized by a grey-olive cap, yellow fibrous stem and dense light flesh;
• Bolotny. Looks like a boletus. The color is predominantly yellow. When cut, the flesh turns blue;
• Yellow-brown. The yellow cap takes on a reddish tint with age. The stem is also yellow, but has a darker color at the base.

Suitable for all types of cooking and processing.

Russula

Sufficiently large mushrooms growing in Siberia, Far East and European part Russian Federation.

Hats can have different colors: yellow, red, green and even blue. It is believed that it is best to eat representatives with the least amount of red pigment. The hat itself is rounded with a small indentation in the center. The plates are usually white, yellow or beige. The skin on the hat can be easily removed or come off only along the edge. The leg is not high, mostly white.

Honey mushrooms

Popular edible mushrooms growing in large groups. They prefer to grow on tree trunks and stumps.

Their hats are usually not large, their diameter reaches 13 cm. They can be yellow, gray-yellow, beige-brown in color. The shape is most often flat, but in some species they are spherical. The leg is elastic, cylindrical, sometimes has a ring.

Raincoat

This species prefers coniferous and deciduous forests.

The body of the fungus is white or gray-white in color, sometimes covered with small needles. It can reach a height of 10 cm. The inner pulp is initially white, but begins to darken over time. It has a pronounced pleasant aroma. If the pulp of the fungus has already darkened, then you should not eat it.

Ryadovka

It has a fleshy convex hat with a smooth surface. The inner pulp is denser with a pronounced smell. The leg is cylindrical in shape, expanding towards the bottom. In height, it reaches 8 cm. The color of the mushroom, depending on the species, can be purple, brown, gray-brown, ashy and sometimes purple.

You can recognize it by its cushion-shaped hat of brown or brown color. The surface is slightly rough to the touch. The lower tubes have a yellow tint, which turns blue when pressed. The same thing happens with the pulp. The leg is cylindrical inhomogeneous in color: darker above, lighter below.

Dubovik

A tubular edible mushroom that grows in sparse forests.

The hat is quite large, grows up to 20 cm in diameter. In structure and shape, it is fleshy and hemispherical. The color is usually dark brown or yellow. The inner flesh is lemon-colored, but turns blue when cut. The high leg is thick, cylindrical, yellow. Towards the bottom it usually has a darker color.

oyster mushrooms

It is characterized by a funnel-shaped cap, up to 23 cm in diameter. The color, depending on the species, can be light, closer to white, and gray. The surface is slightly matte to the touch, the edges are very thin. The bright legs of oyster mushrooms are very short, rarely reaching 2.5 cm. The flesh is fleshy, light, with a pleasant aroma. The plates are wide, their color can vary from white to gray.

Champignons

Very popular edible mushrooms due to their pleasant taste and high nutritional value. Their description and characteristics are familiar not only to mushroom pickers.

These mushrooms are familiar to everyone for their white color with a slight grayish tint. The cap is spherical with a bent down edge. The leg is not high, dense in structure.

Most often used for cooking, but for salting they are used extremely rarely.

Conditionally edible mushrooms

The edibility of mushrooms in the forest can be conditional. This means that such species can only be eaten after a certain type of processing. Otherwise, they can harm human health.

Processing involves a thermal process. But if some species need to be boiled several times, then for others, soaking in water and roasting is enough.

Such representatives of conditionally edible mushrooms include: real mushroom, green row, purple cobweb, winter honey mushroom, common flake.

poisonous mushrooms they contain deadly toxins and that is why it is strictly forbidden to eat them! Even after long and careful processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before you go to the forest to pick mushrooms, you need to know at least in theory what some types of poisonous mushrooms that can be found in our forests. Every person who likes to go for mushrooms should clearly remember that putting unknown mushrooms in the basket is not worth it. After all, even the smallest poisonous mushroom, processed already along with the rest of the mushrooms, can lead to serious consequences.

poisonous mushrooms- These are mushrooms, when consumed in normal doses, a person receives severe poisoning. The nature of the action of toxins poisonous mushrooms are divided into three groups:

• mushrooms with a local irritant effect (food intoxication);
• fungi that cause disruption of activity in the central nervous system;
• mushrooms that cause poisoning, leading to death.

The first signs of mushroom poisoning - what to do in case of mushroom poisoning

The first signs of mushroom poisoning are similar to many other pathologies:

• vomiting, diarrhea, weakness, fever.

IT'S IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, and those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people mushrooms should not be consumed with alcohol and with starchy foods, in particular with potatoes.

Poisonous mushrooms in the forests of Russia

Mortality from poisoning with poisonous mushrooms in some cases reaches 90%! Poisonous mushrooms are especially dangerous for a child's body. chief hallmark poisonous mushrooms is the presence of deadly substances in them, and not the external resemblance or absence of any "normal" mushroom sign. Therefore, going on a mushroom hunt, it is important to get acquainted with the representatives of poisonous mushrooms.

• Poisonous Mushrooms - Pale Grebe

Pale grebe - perhaps the most poisonous mushroom! It is better to avoid poisoning with a pale toadstool! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it is easy to quite simply confuse it with an edible mushroom.
The color of the cap of this toadstool has a yellowish-brown, pale greenish or greenish-olive color. Usually the center of the cap is darker in color than its edges. The structure of this mushroom species is quite fleshy, with pale green cylindrical stripes. On top of the leg is a striped-pale or white ring.
Pale grebe (photo) forms mycorrhiza with deciduous trees, growing in mixed and deciduous forests. Fruiting begins in late summer to late September. Pale grebe (pictures) has a strong toxic effect.

• Poison mushrooms - False mushroom

The mushroom has a convex hat up to 5 cm in diameter. The color of the cap is predominantly yellowish with red or orange tint and darker in the center. The mushroom has a thin, even, hollow, fibrous leg. The flesh of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
False worm lives from June to October.
Most often it can be found in fairly large groups on rotting wood.
The fungus is poisonous and causes upset of the digestive organs. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
False honey agarics are similar in appearance to autumn, winter, summer and gray-lamellar honey agarics.

• Poisonous mushrooms - Chanterelle false (orange talker)

This poisonous mushroom has a cap of a bright color from orange-red to copper-red. The shape of the false chanterelle hat resembles a funnel with a smooth edge. The plates of the fungus are bright red, sinuous. The stalk is about 10 cm long and 10 mm wide, often narrowed towards the base. Chanterelle false mainly grows in the warm period of the year from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases singly.
The false chanterelle can be easily distinguished from edible chanterelle: A real chanterelle has a bright yellow color, a hat that is concave, smooth on top and wavy at the edges. The leg is dense and elastic, slightly darker than the cap. characteristic feature chanterelles is their pleasant fruity aroma. False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real fox. And most importantly: pulp false chanterelle has a very unpleasant smell.

How to spot a poisonous mushroom How to spot an edible mushroom

It's no secret that many poisonous mushrooms disguise themselves as edible ones. So, let's figure out how to distinguish edible mushrooms from inedible ones. It is worth remembering that even an edible mushroom can cause poisoning.

IT'S IMPORTANT TO KNOW:
Overripe mushrooms with a cap open like an umbrella have no nutritional value. It is better to hang such a mushroom on a twig - let the disputes spread around the area. But if the hat is curved like a dome, it means the mushroom has already released spores and poison is formed in it, similar to cadaveric. It is dangerous, it is the main cause of poisoning.

Differences between poisonous and edible mushrooms

Let's figure out what differences between poisonous and edible mushrooms beginner mushroom pickers need to know. What you should pay attention to when picking mushrooms, what should alert mushroom lovers and how not to become a victim of poisonous mushrooms.

Porcini	Description: Cep is distinguished by a thick and dense stem, brown cap, white flesh, pleasant taste and smell. White fungus is quite easy to distinguish from poisonous ones.
	Danger: discoloration at the break, bitter taste. Don't confuse porcini with poisonous yellow - on the cut, its flesh turns pink.
boletus	Description: The boletus is distinguished by a dense, brown-red hat, the flesh turns blue at the break. So you can distinguish the edible boletus mushroom from other mushrooms.
	Danger
boletus	Description: Boletus features white leg with bright scales, the hat is brownish above, the hat is white below, the flesh on the break is white. These are the main differences between an edible mushroom, this is how edible boletus is distinguished from inedible mushrooms.
	Danger: the mushroom does not grow under its own tree.
Oilers	Description: Oiler (butter) has a yellow leg and the same hat with white marks along the edges and sticky, as if oiled, skin on top, which is easily removed with a knife. Learn to identify poisonous mushrooms.
	Danger: discoloration at the break, reddish spongy layer, bitter taste.
Mokhoviki	Description: Flywheels have a dark green or reddish velvet cap, yellow stem and spongy layer. These are the main features by which you can distinguish edible fly mushroom from inedible mushrooms.
	Danger: lack of velvety, reddish color of the spongy layer, bitter taste.
Chanterelle	Description: Chanterelle - dense, apricot or light orange in color, the plates from under the cap smoothly pass to a dense and strong leg. A way to distinguish edible chanterelle mushroom from inedible mushrooms.
	Danger: red-orange color, empty stem.
Ginger	Description: Camelina - agaric fungus of the corresponding color, secreting milky juice - orange and not bitter in taste. So to distinguish the edible mushroom mushroom from twin mushrooms.
	Danger: white, bitter, caustic milky juice.
Honey mushrooms	Description: Honey mushrooms are hatched by families on stumps, roots, trunks of dead trees. The ocher cap is covered with small black scales directed from the middle, under it are whitish plates, on the stem there is a white ring or film.
	Danger: growing on the ground, cap yellow or reddish, without scales, black, green or brown plates, no film or ring on the stem, earthy smell.
breast	Description: Milk mushroom - agaric, white, with fluffy edges, white and caustic milky juice, grows in flocks next to birch trees. So you can distinguish a mushroom from poisonous and inedible mushrooms.
	Danger: sparse blades, sharp blueness and stone hardness at the break, absence of birches nearby.
Volnushka	Description: Volnushka - agaric mushroom with a shaggy pink hat, curved at the edges, white and caustic milky juice. These are the distinguishing features of the wave.
	Danger: "wrong" hat - not pink, unfolded, without hairiness.
Russula	Description: Russula - agaric, easily broken, hats of different colors - pink, brownish, greenish, the skin is easily removed from them. So you can distinguish edible russula mushrooms from inedible ones.
	Danger: red or brown-black cap, pink stem, reddened or darkened soft film on the stem, rough and hard flesh, unpleasant and bitter taste.

There are no reliable methods for distinguishing between edible and poisonous mushrooms by eye., so the only way out is to know each of the mushrooms. If the species affiliation of mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of species found in nature, many differ in such clearly defined characters that it is difficult to confuse them with others. However, it is best to always have a mushroom guide on hand to distinguish poisonous mushrooms from edible mushrooms.

How to identify poisonous mushrooms

Poisonous mushroom, know: there are two ways to remove poison:

1. Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the gifts of the forest in running water. To be sure, the procedure can be repeated twice. Only then mushrooms can be fried, marinated, added to soups.
2. Dry mushrooms. By the way, this should be done in a warm, but well-ventilated room, strung on a thread and hung up, and not laid out on a battery or on a stove. In the first case, the toxin passes into the decoction, in the second it evaporates.

Both of these methods do not work on only one mushroom - pale grebe.

We wish you a pleasant quiet hunting. And remember that brought home mushrooms must be processed on the same day. The exception is agaric mushrooms - they can be soaked overnight.