Picking mushrooms in spring and summer: the most popular and delicious mushrooms in the vastness of the homeland.

Summer is a great time to relax and explore the nature around you. That's all today more people are abandoning the Cote d'Azur in favor of beautiful forest areas and ecotourism. And on such a vacation it is impossible to pass up picking mushrooms!

This article is dedicated specifically to the summer “quiet hunt”, with its specifics and types of mushrooms.

The earliest edible mushrooms in spring: names, list

IN northern zone In Russia, spring is a “dead season” for mushroom pickers. But for the southern direction, even in March you can collect winter honey fungus and oyster mushrooms.

To find oyster mushrooms, pay attention to old, perennial aspen, poplar, and ash trees.

Winter mushrooms also grow not on the ground, but on old willows and willow bushes, but they are also found on maples and aspens.

And if an alder or elderberry grows near you, which is many, many years old, look for the Black Wood Mushroom Muer, also called Judas’s Ear and having a scientific name - Auricularia auricularis. You will be sincerely surprised, but this delicious Muer is sold in our supermarkets at incredibly high prices. Indeed, for Asians this is a delicacy, but we have a lot of this mushroom and you can collect it all year round, but it is, of course, most delicious when collected in the spring.

In hilly areas already in early spring You can look for Gigrofor March or early. It grows in deciduous forests under the tubercles of fallen leaves in autumn. In order to find it, you need to stir up a lot of tubercles, but once you find one, you will immediately pick up more than one basket of mushrooms.

What edible mushrooms can be collected in spring in May: list, names, photos

By April, morel caps are already found in almost all regions of Russia, most often called simply morels among mushroom pickers. Feature of this mushroom is the free edge of the cap that is not attached to the cap.

The place to look for morel caps is under aspen trees, in lowlands where there is constant moisture, and in grass dusted with last year's leaves. By the end of April, the morel caps are gone.

Another view spring mushrooms- conical cap. The edges of the cap are loose, but without dents. There are no pores or plates under the cap (they are very small and invisible).

In order to understand that this is an edible mushroom, the easiest way is to walk with an experienced mushroom picker and listen to his story, look at him and his inedible brother in person. Therefore, beginners pass by, and experienced ones come out with baskets full of spring mushrooms.

When “hunting” for a brown cap, do not pass by the bright red sarcosciphs. On rotten wood and old branches, colorful bouquets are scattered among the foliage. The mushroom is unique, and many people ignore it due to the liquid consistency of the mushroom and significant boiling during cooking.

But towards the end of April you can look for lines. If you are in a pine forest and there is sand under your feet, look to see if “brains” are scattered anywhere. This is exactly what this popular spring mushroom looks like.

Morels have recently lost their popularity, as they too actively absorb all the harmful substances from environment(this is exactly why nature created them).

Therefore, their collection has been stopped in almost all regions - even after prolonged heat treatment they can be life-threatening! Collections remained exclusively in the northern territories, where in ecologically clean zones this type of mushroom is still acceptable for food.

But the giant, conical morel, also called brown, is absolutely safe, besides beautiful and tasty. It can be found on light sandy soils from the beginning of April until the coldest weather. They grow in clumps, so if you find one, look around.

Closer to May holidays in damp plains, near rivers and lakes, look for the May Ryadovka. When washed, soapy water is formed, this is a normal feature of this mushroom.

Because of the specific taste, some mushroom pickers discard even the thought of collecting, but experienced comrades not only collect, but even export to European countries, because there they buy it for amazing money in restaurants. May row in the hands of an experienced chef is a world-famous delicacy.

Want to try mushroom chicken breast? Then in May, go for the sulfur-yellow tinder fungus. You can either love it or not perceive it at all.

There are no indifferent people. They grow on willows and acacias around ponds. Only bright young mushrooms that are pleasant and juicy to the touch are suitable for harvesting.

If you are relaxing near the swamps, do not forget to look for the tiger polypore; it grows on old tree branches and stumps in large families. You can collect up to two baskets from one branch!

And in the greenery nearby you can find the scaly tinder fungus. It also grows in clearings, but only where water from rivers and lakes spills in early spring.

Among deciduous, and especially oak groves, it grows deer mushroom in May and early summer. The taste qualities of this mushroom are controversial and are not always accepted by mushroom pickers.

Did you go on vacation in the spring to the village or to the dachas? Go to the gardens, not only do the trees bloom beautifully there, but you can also collect garden Entoloma. This mushroom especially loves proximity to apricot, apple and cherry trees.

But the second half of May is especially loved by mushroom pickers - after all, it is then that the first and most spring boletus can be found on the edges and in young pines!

IN mixed forests you can easily find the first boletus mushrooms, and the first porcini mushrooms are hatching on the edges and lowlands!

And for those who know flooded rivers and lakes surrounded by clearings, it’s worth trying your luck and collecting the first champignons as soon as the funeral days are over, as soon as the sun begins to warm up so much that you can walk without outerwear.

For rural areas Don't forget to look for dung beetles at the end of May, a delicious delicacy. But here are its brothers: homemade and shimmering ones should not even be touched, because the taste is peculiar, and not everyone likes it, and with alcohol they are completely poisonous.

You should also be careful with white fruit; only snow-white fruits are suitable for food, but the darkening cap indicates that it is unsuitable for people.

In the forests you can find mushrooms that taste original: psatirellas, melanoleucas, saucers, and tremors. Also in the spring in the forests you can find many other mushrooms, both edible and questionable, as well as poisonous. But mushrooms that don't have nutritional value, we did not include in this list.

What edible mushrooms can be collected in the summer at the beginning and end of June: list, names, photos

In June, wheat and rye begin to emerge in the fields, which means that in all regions of our delightful country you can start looking for boletus, aspen mushrooms and, of course, porcini mushrooms.

It is worth collecting 3-4 days after the rain. But if you really want to, then you can go in two days for the first hunt, especially if there are a lot of competing mushroom pickers in your area.

In the pine forest, in damp places you can find boletus. They grow in large groups and grow so quickly that you only have to blink. If you find them once, remember the place and come again in a few days.

By the middle of the month, you can already find summer honey mushrooms, and they bear fruit until November. Remember or mark on the map where you collected them and you can collect them again and again for the next six months.

In addition, russula (they are delicious when pickled), as well as the popular chanterelles, begin to grow on country paths and in mixed forests.

In the fields, as well as birch and pine plantations, you will find luxurious thickets of puffball. It will rain in the morning, and by lunchtime there will be a field of mushrooms. Take it and collect it!

Also in mixed and coniferous forests you will find green moss, wood-loving collibia, and forest champignons.

Meadow honey fungus grows in meadows and near lakes. Their advantage is small size and large piles that cover the clearings.

And when talking about June mushrooms, it is impossible not to mention the delicious pigs.

For those who go out on a quiet hunt in bushes and mixed forests at the end of June, it is worth looking carefully for valui. But remember - edible mushrooms are young, with a cap not reaching 10 cm. If a depression with liquid appears in the middle, you shouldn’t even pick them, they are already poisonous.

For those who like to poke around in the forest foliage in June, there is something to do - for example, look for Podgruzdki. They grow in a peculiar way, half in the ground, half under the foliage. You can never find them from the outside, only by looking at the tubercle of leaves. But if you already find one, you’ll probably collect a basket, or even a bag of goodies.

Summer honey fungus

What edible mushrooms can be collected at the beginning and end of July: list, names, photos

Those mushrooms that we wrote about in the June section continue to bear fruit throughout July, and delicious milk mushrooms are added to them.

Also in the forests you can come across a mushroom with a pink cap with a diameter of up to 10-12 cm. This is a pink mushroom, which many people like to pickle in the winter.

In deciduous and occasionally coniferous forests you can find graylings already in mid-summer. But this is only the beginning, so they are still found only sporadically, but closer to autumn they can be found in entire clearings.

What edible mushrooms can be collected at the beginning and end of August: list, names, photos

Although called autumn mushrooms, they begin to bear fruit already in August. You can look for them after rains in well-lit places.

Another gift of nature in August is the Polish mushroom. It can be found under oaks, chestnuts, beeches and in coniferous forests where the sun shines through well.

August also brings other varieties of moss mushrooms. They should be collected 3-4 days after the rain, when they have grown well, but have not yet become old. Large, overripe flywheels are not suitable for food.

How quickly do edible mushrooms grow after rain in summer?

Depending on the type of mushrooms, you should go for them:

• 6 hours after rain (raincoats);
• After 12-24 hours (champignons, oyster mushrooms, boletus, chanterelles);
• By 3-4 days, most mushrooms have grown and reached their ideal size.

Video: This is what you can find in the forest... Picking mushrooms in summer (The chanterelles have gone)

Video: For porcini mushrooms

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

When to pick boletus mushrooms

When to pick boletus mushrooms

When to pick boletus mushrooms

When to pick mushrooms White mushroom

When to pick mushrooms

When to pick saffron milk mushrooms

When to pick chanterelle mushrooms

When to collect autumn mushrooms

When to pick Volnushka mushrooms

When to pick Russula mushrooms

August. Autumn already reminds us of itself from afar. The water became clearer, and the sky was deeper and bluer. The rains have passed and mushroom season has arrived. Which mushrooms are collected in August mushroom pickers?

Different types of mushrooms

...You just need to pick mushrooms with love and skill, and then you have them in your basket.

• types of tall trees,
• , making up the forest,
• tree age,
• a combination of different plants of the lower tier,
• the nature of the herbaceous cover (grasses, mosses, etc.),
• terrain,
• slope direction,
• forest litter (remains of leaves and needles on the ground).

• knowledge of the time when a particular type of mushroom should appear,
• knowledge of the sequence of appearance of certain things in a given area types of mushrooms,
• weather accounting, etc.

Questions for a beginner mushroom picker

• how to distinguish a “good” mushroom from an inedible one - “toadstool”,
• in which forests do certain mushrooms grow,
• when a certain type of mushroom appears.

• What mushrooms are collected in August (more details:

Mushrooms are a special gift of nature! They are tasty and are used by chefs in the most variety of dishes. And what a pleasure it is to pick mushrooms: a forest filled with the aromas of herbs and foliage, the chirping of birds and the delight of mushroom finds! And no mushrooms from a store can compare with the fragrant mushrooms from the forest found in person. How to pick mushrooms and when to pick mushrooms. The answers to these questions will be given by the mushroom calendar or mushroom calendar.

Mushroom picking- is not as simple a matter as it might seem at first glance. Exists optimal time for picking mushrooms different types. And of course we need appropriate weather. The mushroom calendar will help you choose the time to go for mushroom gifts of nature. Experienced mushroom pickers, of course, can do without it, but beginners will find the mushroom calendar very useful.

Mushroom calendar

A novice mushroom picker should definitely know that the mushroom year begins in April and ends in the second half of October. Please note that each mushroom grows at a certain time, and not all the time. Therefore, if you are specifically targeting honey mushrooms or russula, then first you need to look at the mushroom calendar and check the months when they grow.

• Mushroom calendar for April
  

April - The most difficult month for mushrooms, the mushroom calendar records. At such times there are often frosts, so not all mushrooms are able to survive frost, snow and cold. Only the most resilient survive. Mushrooms appear around mid-April. You can find morels in the thick of the forest, right where there is still snow. They grow in open areas where most of the sunlight. But oak and pine forests They will definitely delight you with stitches and burnt omphalias.

• Mushroom calendar for May

May also does not particularly please mushroom pickers with the abundance of its gifts, according to the mushroom calendar. This is the month when mushrooms are just preparing for their summer and bountiful season. But if you try hard enough, you can find morel caps and chunky stitches deep in the forest. The end of May will please mushroom pickers more, since during this period there is a high probability of finding boletus and chanterelles. Of course, the bulk of this type of mushroom will appear a little later, but if you are so impatient, then you have the opportunity to find such pioneer mushrooms.

• Mushroom calendar for June

• Mushroom calendar for July

• Mushroom calendar for August

• Mushroom calendar for September, October
  

Mushroom calendar for June July August spring and autumn

Lifespan of mushrooms

1. The first sign of a clean area in which to collect mushrooms is the abundance of fly agaric mushrooms.
   
2. If only russula grow at the edge of the forest, it is better to avoid it - most likely, the soil is contaminated.
   
3. 90% of mushrooms grow along the edges, clearings and young plantings, so there is no point in climbing into the thickets at the risk of not finding your way home.
   
4. Mushrooms grow from 1 day to 3 days. Optimal conditions: 10-20 degrees Celsius, for lamellar and noble ones - from 5 to 15 degrees above zero. Air humidity is 80-90%, rain and heavy dew are desirable.
   
5. Only young mushrooms whose caps are not fully opened or partially opened are suitable for food. Overripe mushrooms with their caps open like an umbrella have no nutritional value. It is better to hang such a mushroom on a branch - let the spores spread throughout the area. But if the cap is curved like a dome, it means that the mushroom has already released spores and a poison similar to that of a corpse is formed in it. It is dangerous and is the main cause of poisoning.

Previously on the topic of Mushrooms:

The closer autumn is, the more mushrooms appear in the forest: already in August, mushroom pickers return with “ quiet hunt"with baskets full of everyone's favorite boletus, boletus and boletus. August is rich in both russula and rednecks. Those who are well versed in forest gifts collect Polish, pepper and chestnut mushrooms, milkweeds, dung beetles, cobwebs and smoothies.

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

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

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

Habitats: In the Moscow region, porcini mushrooms are visible and invisible; they grow singly and in groups in mixed forests with oaks.

Season: from late May to early October.

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

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

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

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

There are no poisonous doubles. The caps are similar in size and color to inedible ones. gall mushrooms(Tylopilus felleus), in which the flesh has a pinkish tint and a scalding bitter taste.

Cooking methods:

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

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

Season: from early July to mid-October.

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

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

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

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

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

There are no poisonous doubles. Similar are the inedible gall mushrooms (Tylopilus felleus), whose flesh has a pinkish tint, an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, making soups.

boletus

Smoky boletus (Leccinum palustre).

Habitat: damp deciduous and mixed forests, grows in groups.

Season: July - September.

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

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

The pulp is first dense, later loose, acquires greenish-blue spots when cut, and has a pleasant, faint mushroom smell.

Variability: The color of the cap varies from gray-brown to gray. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubes.

There are no poisonous doubles.

Similar edible species. The smoky boletus is similar in shape and sometimes color to the black boletus (Leccinum scabrum, f. oxydabile), which is distinguished by black rather than light scales on the stalk.

Cooking methods:

Variegated boletus (Leccinum varicolor).

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

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

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

The leg is 7-20 cm, thin and long, cylindrical, slightly thickened downward. Young mushrooms have a slightly thickened bottom. The stem is white with scales that are almost black in mature mushrooms. Closer to the base of the cap there are fewer scales and their color is lighter with a soft blue or greenish tint. The leg tissue in older specimens becomes fibrous and tough. Thickness - 1.5-3 cm.

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

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

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

There are no poisonous doubles. Bile mushrooms (Tylopilus felleus) are a little similar, they have a pinkish-tinged flesh, they have an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, frying.

Black boletus (Leccinum scabrum, f. oxydabile).

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

Season: July - September.

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

The leg is 6-12 cm, thin and long, cylindrical. Young mushrooms have a slightly thickened bottom. The stem is white with black-brown small scales, which are almost black in mature mushrooms, and white at the base. The leg tissue in older specimens becomes fibrous and tough. Thickness - 1-2.5 cm.

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

The tubes are brownish-grayish, 1.5-3 cm, with denticles.

Variability: The color of the cap varies from gray-brown to black. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubes. The scales on the leg are first gray, then almost black.

There are no poisonous doubles.

Cooking methods: drying, pickling, canning, frying.

Butter

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

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

Medicinal properties:

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

Common oiler (Suillus luteus).

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

Season: May - early November

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

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

The pulp is soft, white, light yellow, does not change color when broken, with a faint odor and taste.

The hymenophore is adherent, consists of yellow tubes 0.6-1.4 cm long. The pores of the tubes are small, round, first whitish, then yellow. Spore powder is rusty yellow.

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

There are no poisonous doubles.

Cooking methods:

Granular oiler (Suillus granulatus).

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

Season: July - September.

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

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

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

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

The spores are light brown.

Variability. The color of the cap varies from ocher and yellow-cream to yellowish-brown and rusty-brown. The color of the leg is from light yellow to light brown. The granular surface of the leg is first creamy-yellow, then brownish. The pores are initially pale yellow, then turn yellowish. The tubes may be yellowish or greenish.

There are no poisonous doubles. Bile mushrooms (Tylopilus felleus) are a bit similar, they have a pinkish-tinged flesh and a brown cap, they are very bitter.

Cooking methods: drying, pickling, cooking, salting.

Russet oiler (Suillus tridentinus).

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

Season: end of May - beginning of November.

The cap is 4-12 cm in diameter, up to 15 cm in diameter. A distinctive feature of the species is the yellowish-orange cap with a convex cushion-like shape. Mature mushrooms are almost flat, red-red. The surface is covered with thick fibrous scales of orange-red color, and it appears cracked with a light mesh. Along the edges there are remnants of a white blanket.

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

The pulp is dense, lemon-yellow or yellowish, with a faint mushroom odor, turning red when broken.

The spores are olive-yellow. The hymenophore is adherent, descending, consists of tubes 0.81.2 cm long, yellowish.

Variability. The color of the cap as the mushroom grows changes from light orange to reddish and even brownish-red.

There are no poisonous doubles.

Bile mushrooms (Tylopilus felleus) are a little similar, they have a pinkish-tinged flesh, a brown cap, and are very bitter.

Cooking methods: drying, pickling, cooking, salting.

Russula

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

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

Swamp russula (Russula paludosa).

Habitat: in damp coniferous or mixed forests, in swamps.

Season: June - October.

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

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

The plates are frequent, wide, with slightly jagged and reddish edges. The color of the plates is first white, then creamy yellow, light golden. The plates of the leg are forked.

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

The spores are light buffy. The spore powder is pale yellow.

Variability. In young mushrooms, the edges of the cap are smooth, becoming ribbed with age. The color of the cap can be orange-red and fade with age. The leg is initially completely white, but becomes pinkish with age.

Similarities with other species. Swamp russula can be confused with burning russula (Russula emitica), which have a white stalk and a sharp peppery taste, a burning red cap and no other color in the center.

Cooking methods:

Brown Russula (Russula xerampelina).

In August, in many humid places, brown russula appear, which has a piquant, pungent taste.

Habitats:

Season: July - early November.

The cap has a diameter of 4-12 cm, dark red or brown-violet color. The shape of the cap is first convex, then spread or flat-depressed. There is a darker depressed or concave area in the center of the cap. The edges become striped and ribbed over time. The surface of the cap is at first slightly slimy, then dry and matte. The skin peels off easily.

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

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

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

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

Cooking methods: pickling, boiling, salting, frying.

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

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

Season: July - early November.

The cap has a diameter of 4-10 cm, dark red or brown-red color. The shape of the cap is first convex, then spread or flat-depressed. There is a small depressed area in the center of the cap. The edges become striped and ribbed over time. The surface of the cap is at first slightly slimy, then dry and matte. The skin peels off easily.

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

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

The plates are adherent or free, frequent, creamy-white with pinkish spots, turn brown when pressed, 7-12 mm, fragile, rounded at the edges. The spores are ocher, the spore powder is pale ocher.

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

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

Cooking methods: pickling, boiling, salting, frying.

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

Russula farnipes.

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

Season: June - September.

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

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

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

The plates are white, creamy when dry. They are frequent and forked, narrowly adherent. With age, the plates become dirty creamy and ooze droplets. The spores are whitish.

Variability. The cap is initially whitish-yellowish, and the leg is almost white. Later, the cap becomes straw-yellowish with a light olive, sometimes with a brownish-yellowish center.

Similarities with other species. Similar in color is the light yellow russula (Russula clavoflava), which has a uniform cap, no central darkening, and is thick-fleshy, the plates are frequent, light yellow, the leg is white or grayish.

Conditionally edible due to its pungent, pungent taste.

Belenovsky's russula (Russula Velenovskyi).

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

Season: June - September.

The cap is 4-8 cm in diameter, sometimes up to 12 cm. A distinctive feature of the species is the convex, uneven, finely lumpy, hemispherical cap of an egg-reddish color. The center of the cap is flattened, and sometimes slightly depressed and has a darker shade.

The leg is cylindrical or slightly conical with a widening downwards, 4-10 cm in height, 8-20 mm in diameter. Young mushrooms have a white stalk, while mature mushrooms have a pinkish stalk.

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

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

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

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

Russula undulate.

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

Season: July - September.

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

The leg is 4-8 cm tall, thick, 8-25 mm in diameter, short, and becomes club-shaped over time. The color of the leg is initially white, later cream.

The pulp is white or gray with a pungent, pungent taste. The spores are white.

The plates are white, narrowly adherent, then creamy.

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

Similarities with other species. Similar is Turkish Russula (Russula turci), which may have a similar brownish-purple color, but is distinguished by smooth edges, a shiny surface of the cap, and the presence of a fruity smell of the plates.

Edibility: mushrooms can be eaten after boiling twice a day, replacing the water to soften the sharp, pungent taste. Used to prepare spicy seasonings.

Conditionally edible due to its pungent, pungent taste.

Russula (Russula puellaris).

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

Season: July - September.

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

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

The pulp is thin, loose, brittle, whitish, yellowish without any special odor, and when cut it becomes ocher-yellow.

Records: thin, attached or almost free, first white, then yellow, ocher-yellow, cream. Light ocher spore powder.

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

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

Cooking methods: fried, marinated, salted.

Russula is pungent (Russula emitica).

Habitats: in deciduous and coniferous forests and swamps.

Season: July - October.

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

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

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

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

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

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

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

Inedible due to its pungent and pungent taste.

Golden yellow russula (Russula lutea).

Habitats: deciduous and mixed forests. Golden-yellow russulas are rare species and are listed in the regional Red Books.

Season: July - September.

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

The leg is 4-8 cm high, 6-15 mm thick, cylindrical, widening at the base, smooth, initially dense, smooth, white, then hollow and pinkish.

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

Medium-frequency plates, weakly adherent, initially white, later orange-ocher.

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

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

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

Cooking methods: marinating, frying, salting.

Golden russula (Russula aurata).

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

Season: July - October.

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

The leg is 5-9 cm high, 7-18 mm thick, cylindrical, smooth or slightly curved, initially dense, smooth, shiny, first white, then pale yellow or bright yellow.

The pulp is cotton-like white, orange-yellow under the skin.

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

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

Similarity with others edible species. Golden russula can be confused with ocher-yellow russula (Russala claroflava), which is inedible and has an ocher-yellow cap with a greenish tint.

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

Cooking methods: frying, marinating, salting.

Russula fuscorubroides.

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

Season: July - October.

The cap is 4-10 cm in diameter, sometimes up to 14 cm, at first hemispherical, later convex and spread, slightly depressed in the middle. The surface is initially sticky, later dry, velvety, without shine, often with cracking edges. A distinctive feature of the species is its lilac-purple or brownish-brown color. The edges may be grooved.

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

The pulp is whitish-wine color with a fruity smell and bitter taste.

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

Variability. Over time, the color of the cap seems to fade, fade, and in addition to reddish shades, shades of yellow appear more and more.

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

Conditionally edible due to its bitter and slightly pungent taste. Used to prepare spicy seasonings. The pungent taste softens after cooking in 2-3 waters.

Russula azure or blue (Russula azurea).

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

Season: July - September.

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

The leg is 4–9 cm high and 7–15 mm thick, cylindrical, white.

The pulp is whitish without any special taste or smell. The plates are frequent, narrow, adherent, arched, at first white, later ocher-white in color.

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

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

Similarities with poisonous species. There is a similarity to the green form of the toadstool (Amanita phalloides, f. gummosa), which has a large ring on the stalk and a volva at the base.

Russula alutacea (Russula alutacea).

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

Season: July - September.

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

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

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

Medium-frequency plates, whitish or cream, later yellowish-pink.

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

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

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

Lilac russula (Russula lilaceae).

Habitats: mixed forests, rare species.

Season: July - September.

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

The stalk is 4-7 cm tall and 7-20 mm thick, white, cylindrical or slightly club-shaped.

The pulp is white.

The plates are very frequent in color. The spores are white.

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

Similarities with other species: Russula purple is similar in color to inedible pungent russula (Russula emitica), which is distinguished by light cream plates and a pinkish leg.

Russula Maire (Russula Mairei).

Habitats:

Season: July - September

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

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

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

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

Variability. With age, the main bright scarlet color fades and a pinkish tint appears on the entire surface and a brownish tint in the middle.

Similarity to other edible species.

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

Poisonous due to its strongly bitter and acrid taste. Mushrooms, when boiled once, cause nausea.

Olive russula (Russula olivaceae).

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

Season: July - September.

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

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

The pulp is dense, fleshy, white at first, later yellowish, turns brown when cut, without much odor.

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

The plates are frequent, fragile, attached to the teeth, at first white, later yellowish.

Similarities with other species. Olive russula is similar to the relatively edible, peppery-tasting russula (Russula ochroleuca), which has an ocher-yellow cap.

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

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

Purple-brown russula (Russula badia).

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

Season: July - September.

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

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

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

The plates of young specimens are white, later with a yellowish-pinkish tint. Spore powder is creamy.

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

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

Directions for use: marinating, salting, frying

Blue-yellow russula (Russula cyanoxantha).

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

Season: June - October.

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

The leg is 5-11 cm high, 1-3 cm thick, cylindrical, white, with reddish spots, at first dense, later hollow, smooth, white.

The pulp is white, violet-reddish under the skin, strong, cotton-like in the stem, with a mild mushroom taste, without much odor.

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

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

Similarities with other species. Blue-yellow russula can be confused with brittle russula (Russula fragilis), which has a brown-lilac, purple-red cap, a club-shaped leg, white-cream plates, brittle flesh, with an acrid and bitter taste.

Cooking methods: This type is one of the most delicious among russulas; they are pickled, salted, fried, and added to soups.

Turkish russula (Russula turci).

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

Season: July - October.

The cap is 5-15 cm in diameter, at first convex, hemispherical, then spread out, almost flat with a concave middle. In wet weather the surface is sticky, in other weather it is dry and felty. A distinctive feature of the species is its wine-red or brown-rusty color. In the middle the cap has dark shades of brown and black.

The leg is 5-12 cm long, 1-2.5 cm thick, it is white, club-shaped, and has the smell of iodoform at the base.

The pulp is brittle and white.

The blades are sparse, adherent, initially white, and as they mature they become ocher with a fruity smell.

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

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

Cooking methods: pickling, salting, frying.

Volnushki

Volnushki, just like other milkweeds, are first soaked and then prepared. With good brine and spices, you get tasty and crispy mushrooms.

White trumpet (Lactarius pubescens).

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

Season: July - September.

The cap is 3-7 cm in diameter, convex at first, later spread out, flat, concave in the middle. A distinctive feature of the species is the fluffy edge that is strongly turned downwards, the fluffy-silky surface and the white or white-cream color of the cap, pinkish-fawn in the middle. There are no concentric circles or they are very faintly visible.

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

The pulp is white, pinkish under the skin. The milky juice is white, caustic, and does not change color in air.

The plates are adherent or slightly descending along the stem, frequent, narrow, light fawn, white or creamy-pinkish. Spore powder is creamy.

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

Cooking methods:

Pink trumpet (Lactarius torminosus).

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

Season: September - November.

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

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

The pulp is white, sometimes yellowish, loose, pinkish at the cap, darker at the stem. When broken, the color does not change, with a slightly resinous odor. The milky juice is abundant, white, does not change color, burning, caustic.

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

Similar species. The pink saffron is similar to the delicious camelina (Lactarius deliciosus), which has a similar color - yellow-orange with a greenish tint, but does not have the same hairiness and silkiness of the surface. In addition, when cut, the flesh of camelina turns greenish.

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

What other mushrooms grow in August

Spurge

Brightly colored milkweeds, just like other milkweeds, are first soaked and then prepared. With good brine and spices, you get tasty and crispy mushrooms.

Euphorbia or milkweed (Lactarius volemus).

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

Season: August - October.

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

The stem is 4-12 cm high, 1-3 cm thick, lighter than the cap, cylindrical, smooth, dense, the same color with the cap; with age, the stem becomes hollow. In the upper part the leg is lighter.

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

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

Similarities with other species. Euphorbia is confused with the neutral milkweed (Lactarius quietus), which is conditionally edible and is significantly inferior in taste to milkweed. Neutral milkweed has a yellowish, not white, milky juice that does not change color in the air and does not have a herring odor.

Cooking methods. Delicacy mushroom, which is dried, fried, pickled, salted, but only young specimens.

Polish mushroom (Boletus badius).

Polish mushrooms are widely represented in forest areas of Russia. Mushroom pickers often classify them as boletus mushrooms or porcini mushrooms. In terms of usefulness and taste qualities, the difference is small. Polish mushrooms grow near forest paths, on the border of forest zones and on the border of trees and clearings.

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

Season: July - September.

The cap is convex, 5-12 cm, but can be up to 18 cm. A distinctive feature of the species is the smooth, oily, leathery surface of the cap of chestnut-brown, dark-brown, brownish-brown colors. The surface is sticky and slimy, especially in wet weather. The edge of the cap is smooth.

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

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

Variability: the cap becomes dry and velvety over time, and the color of the cap changes from brown to chocolate and dark brown. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubes. The color of the stalk varies from light brown and yellow-brown to reddish-brown.

There are no poisonous doubles. The Polish mushroom is similar to the edible granular butterfly (Suillus granulatus), distinguished by a sticky cap with a lighter yellow-orange hue.

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

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

Chestnut mushroom(Gyroporus castaneus).

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

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

Season: end of June - end of September.

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

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

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

A tubular layer, adherent or almost free at maturity, lagging behind the stalk. The surface of the tubular layer with medium-sized pores is pale yellow or gray-yellow; when pressed, it gradually becomes blue-green.

Variability: the cap becomes dry and velvety over time, and the color of the cap changes from chestnut to dark brown. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubes. The color of the stalk varies from light brown and yellow-brown to reddish-brown.

There are no poisonous doubles. The chestnut mushroom is similar to the Polish mushroom (Boletus badius), which is distinguished by a smooth, oily cap rather than a velvety one.

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

Bruise (Gyroporus cyanescens).

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

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

Season: June - October.

The cap is 3-8 cm in diameter, but can be up to 10 cm, hemispherical. A distinctive feature of the species is its thin, velvety soft surface, yellow-pink or cream-pink cap with cornflower blue spots in places of damage.

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

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

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

The hymenophore is adherent, the color can be white or straw-yellow.

Variability. Color can vary from yellowish-fawn to creamy pinkish.

There are no poisonous doubles. Outwardly similar is the white oiler (Suillus placidus), which, although the color of the cap and stem is similar, does not have a blue or cornflower blue color on its break or cut.

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

Pepper mushroom (Chalciporus piperatus).

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

Season: July - October.

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

The leg is 4-8 cm long, 0.7-1.5 cm thick. It is smooth, cylindrical, solid, often curved and may be slightly narrowed below. The second distinctive feature of the species is that the color of the stem is as unusual as that of the cap.

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

A tubular layer adheres to the stem and runs slightly down it. The tubes have the same color as the cap; when touched, they acquire a dirty brown color. The pores are uneven, large and angular. Spore powder is yellow-brown.

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

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

Gladish, or common milkweed (Lactarius trivialis).

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

Season: August - October

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

The leg is 6-9 cm long, 1-3 cm thick, dense, hollow, smooth, sticky, yellowish or the same color as the cap.

The pulp is white or slightly creamy, very fragile, soft, turns yellow or brown in the air, with a very bitter white milky juice that smells like herring. The milky juice comes out abundantly even when the mushroom is slightly cut and quickly hardens in the form of grayish-green droplets.

The plates are frequent, descending along the stem or adherent, yellowish or light yellow, over time they become pinkish-cream, then brownish with rusty spots.

Similar species. Gladysh is similar to brown milkweed (Lactarius lignyotus). The cap is brownish-brown or yellowish-brown, the leg is light brown, dark brown. When cut, the flesh acquires a pinkish tint and there is no pungent herring smell.

Cooking methods: salting after pre-treatment by boiling or soaking; when salted they turn bright yellow.

Yellow or triumphal web spider (Cortinarius triuphans).

The spider web family has the largest number of species. Few of them are edible. Thus, yellow or triumphal spider webs, growing in forest clearings in front of ponds, are edible.

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

Season: August - October.

The cap has a diameter of 4-10 cm, sometimes up to 15 cm, at first hemispherical, later convex-spread. A distinctive feature of the species is a bright yellow-ocher or honey-yellow cap and a yellowish leg with large scaly belts. There are remains of a blanket at the edges of the cap. The middle of the cap has a darker, brown color, and the edges, on the contrary, are lighter.

The leg has a height of 5-14 cm and a thickness of 1-2.5 cm, at first it is thick and tuberous with clearly visible membranous dark yellow or brownish girdles, later cylindrical with a slight thickening, yellowish, on top with a clearly visible fibrous ring from the bedspread, and in the middle and near the base with several yellow-ocher membranous and large-scaled belts.

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

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

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

Similar species. Delicious edible spider web yellow, or triumphal, the color of the cap is similar to the inedible goose web spider (Cortinarius anserinus), which has a characteristic plum smell.

Cooking methods. The most delicious mushrooms among spider webs, they are boiled, canned, and pre-boiled in 2 waters to remove bitterness.

Common dung beetle (Coprinus cinereus).

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

Medicinal properties:

• A substance has been found in dung beetle that causes severe discomfort when drinking alcohol. This substance is toxic, insoluble in water, but soluble in alcohol. As a result, when consuming alcohol and dung beetles, poisoning, nausea, vomiting, increased and heavy heartbeat, and redness of the skin occur. These phenomena usually go away over time. However, if you repeat drinking alcohol, then all the symptoms are repeated again. greater strength. Dung beetles are used to treat alcoholism. Young mushrooms are used for these purposes.

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

Season: August - October.

The cap has a diameter of 2-6 cm, at first bell-shaped, later spread out. A distinctive property of the species is the bell-ovate shape of the cap, gray or gray-gray in color, with a brownish crown, and the surface is covered with a white felt coating. The condition of the mushroom changes dramatically over time: the edges crack and turn a darker shade, the entire mushroom turns yellow and then darkens and spreads.

The stalk is 2-8 cm tall, 2-6 mm thick, long, fibrous, whitish, hollow inside. The base of the leg is slightly thickened.

The pulp is first white, later gray, tender, without a characteristic smell or taste.

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

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

Similar species. The common dung beetle is similar to the flickering dung beetle (Coprinus micaceus), which differs in the color of its cap - with a distinct yellowish-brown tint.

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

Inedible August mushrooms

Gray-brown row, or argyraceum (Tricholoma argyraceum)

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

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

Season: July - November.

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

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

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

Medium-frequency plates, notched-attached or fused to the stalk, are at first cream-colored, later creamy-gray, sometimes with a violet tint.

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

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

Inedible due to unpleasant taste.

fly agaric

White or stinking fly agaric (Amanita virosa).

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

Season: July - November.

Description of the species.

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

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

Pulp: white, soft with an unpleasant odor, which is why they called the species stinky.

The plates are loose, frequent, soft, and white.

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

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

Deadly poisonous!

Amanita citrina (Amanita citrina).

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

Season: July - October.

Description of the species.

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

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

Pulp: white, scented raw potatoes.

The plates are loose, frequent, soft, white or yellowish in color.

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

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

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

Poisonous.

Mycena adonis, or purple (Mycena adonis).

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

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

Season: July - October.

Description of the species.

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

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

The pulp is thin, light cream.

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

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

Similar species. Mycena adonis is similar in shape to Mycena Abramsii, which is distinguished by a lighter, yellowish-pink and larger cap.

Edibility: the unpleasant odor is difficult to soften when decocted in 2-3 waters, for this reason they are not eaten.

Inedible.

Spiny scale (Pholiota shaggy).

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

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

Season: August - October.

Description of the species.

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

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

Pulp: at first white, later light cream.

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

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

Similar species. The spiny scale is similar to the fleecy or common scale (Pholiota squarrosa), which is distinguished by the reddish-brown color of its cap.

Inedible.

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