What edible mushrooms grow in the fall at the beginning and end of September, October, November: photos, list, names. What are the latest edible mushrooms that can be found in the fall in November: photos, list, names. What edible mushrooms do people collect in the fall: list, photos,

Autumn gives a lot various mushrooms. They can be collected from late August to November. They are stored better than, for example, summer ones. Among them there are a lot of tasty ones, suitable for various culinary purposes. We invite you to get acquainted with the most common of them.

Let's begin our acquaintance with a representative of the mushroom kingdom, which is popularly known as the “king of mushrooms”, since it is considered the most valuable in terms of nutritional and taste qualities. It is also called boletus.

It is easy to recognize - by its large convex cap 7-30 cm in diameter, which can be from brown to white. The older the mushroom, the darker it is. In high humidity it looks as if it is covered with mucus. In normal times, its surface is matte or shiny.
The stem of porcini mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. Its shape resembles a barrel or a mace. As the mushroom matures, the stem changes somewhat in appearance and can take on a cylindrical shape with a thickened bottom. It is painted either to match the cap, only slightly lighter, or in brown, reddish tones. May be completely white. It is completely or partially covered by a mesh.

The flesh of young representatives is white. In older ones it becomes yellow. It is juicy, meaty, soft in taste. Retains color when cut. Its smell and taste are weakly expressed and clearly appear only during the cooking process.

The white tubular layer consists of tubes 1-4 cm in diameter. With age they turn yellow and green.

The porcini mushroom is a mycorrhiza-former. It grows adjacent to various trees, but prefers conifers most of all. Grows in forests rich in moss and lichen. It is cosmopolitan, meaning it is represented on all continents except Australia.

Its fruiting period is from mid-June to October.

It is a universal mushroom, that is, it is suitable for eating fresh and for all types of processing - frying, boiling, pickling, pickling, drying.

Did you know? Bamboo is recognized as the fastest growing plant in the world - on average, it adds 20 cm per day. However, it was overtaken by the Veselka mushroom in this indicator. Its growth rate is 0.5 cm per minute. Thus, in 10 minutes he gains 5 cm in height.

Another very famous mushroom among consumers is oyster mushroom. It is characterized by its large size. Its cap grows from 5 to 15 cm in transverse size; record holders have been seen with a 30-centimeter fruiting body. It can be shaped like an ear, a shell, or simply round. The caps of young representatives are convex, while those of mature ones are flat or wide-funnel-shaped. Their surface is smooth and glossy. As the mushroom grows, not only the shape but also the color of the cap changes - it goes from dark gray to light gray, sometimes with a purple tint.

The leg of the oyster mushroom is small, often so small that it is not visible. It can be curved, in the shape of a cylinder, tapering downwards. Her color is white.

The pulp is also white, soft, juicy, pleasant to taste, and practically odorless. In mature mushrooms, it becomes tough and has fibers.

Oyster mushroom is a saprophyte, that is, it grows by destroying dead or weakened wood. It grows mainly in groups, multi-tiered “stacks” of several fruiting bodies. Single specimens are rarely found.

Oyster mushroom is very valuable for cooking because it contains a large amount of protein and amino acids, almost as much as in meat and dairy products. Moreover, the proteins contained in it are well absorbed by the human body. Only young specimens are suitable for food. They are used for preparing boiled dishes, for salting and pickling.

Did you know? Carnivorous mushrooms exist in nature. They feed on nematodes, amoebas and springtails. They have special growths with which they catch insects. Oyster mushrooms, in particular, are carnivores.

A mushroom from the Russula family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. At maturity, its edges curl, and the whole thing takes on the shape of a funnel. The surface of the fruiting body is covered with milky or light yellow mucus.

The hat is placed on a small stem 3-7 cm long. Its transverse size is 2-5 cm. It grows in the shape of a cylinder and is hollow inside. The color matches the cap - white or yellow.

The flesh of the milk mushroom is white. She's fragile. Its smell is pungent, reminiscent of fruit.

The breast refers to agaric mushrooms. His plates are arranged frequently. They are wide, painted in yellow and cream shades.

The mushroom is found in deciduous and mixed forests of Russia, Belarus, the Volga region and Siberia from mid-summer to September. It is classified as conditionally edible. Salt it after getting rid of the bitterness by soaking it for 24 hours.

The hedgehog has several edible and conditionally edible species. The most commonly found is the yellow hedgehog, and the most delicious is the combed hedgehog. The first has a large cap - up to 15 cm in diameter, orange or red. In youth it has a convex shape, and later becomes flat. On the inside, like almost all hedgehogs, spines grow.

The stem of the mushroom looks like a yellow cylinder. She is not tall, about 2-8 cm.

The pulp is brittle and yellow in color. It has a fruity taste, but only in young representatives. In old people it is hard and bitter.

The mushroom is found in Eurasia and North America from the first month of summer until mid-autumn. Can grow until the first frost.

Both the cap and the leg are eaten fried, boiled and salted, but after pre-treatment in the form of soaking to remove the bitterness.

The combed hedgehog is much less common than the yellow one. However, it is interesting due to its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several flowing combs of light colors, growing on tree trunks and in wood cracks. The mushroom is found in Crimea, the Far East and China from late summer to October.

Important! The fruiting bodies of mushrooms tend to accumulate harmful substances in the environment. Therefore, in cooking you should use only those specimens that are collected in environmentally friendly areas.

This is one of the varieties of champignon. The mushroom is named so because when mature it looks like an open umbrella. However, immediately after appearance, its cap is spherical or egg-shaped. Painted beige, light brown, covered with scales.

The leg is tall - from 10 to 25 cm and thin - 1-2 cm in diameter, with a smooth surface. Empty inside.

The pulp is tender, with a strong odor. Completely white in color, but when broken or cut it turns orange.

The plates also change color when pressed - from white to orange-red. Their width is about one and a half centimeters. They are located frequently.

The blushing umbrella is a saprotroph. Comes across open areas in forests, parks, steppes, meadows. Its habitats are Europe, Asia, Northern and South America. Prefers to grow in groups, rarely seen alone. Grows from July to early November.

Only the caps are eaten, since the legs are very tough. They are eaten fresh and used for drying.

The chestnut mushroom is similar to the white mushroom, but it has a brown, hollow stem. The hat has different shapes- from convex to completely flat. Its dimensions are small - 3-8 cm. Its color is chestnut. The surface of young representatives is velvety, mature ones are smooth.

The leg is in the form of a cylinder, 4-8 cm high and 1-3 cm thick. In some specimens it thickens towards the base. In youth it is solid, then becomes hollow. Its color is in harmony with the color of the hat, maybe a couple of shades lighter.

The pulp is white. It remains the same even after a cut or break. The smell and taste are not particularly pronounced. The taste is dominated by notes of hazelnut.

This is a tubular mushroom. The tubes under the cap are short, up to 0.8 cm long, and white. They turn yellow with age.

Habitat: deciduous and mixed forests of northern regions with a temperate climate. The fruiting period is from July to October.

Chestnut mushroom is used mainly for drying, since it can become bitter when cooked.

The goat mushroom has several additional names - rusty moss mushroom, moss mushroom. Representative of the tubular species. His hat is from 3 to 12 cm in diameter. The shape is in the form of a convex pillow. In old age - in the form of a plate. When there is high humidity, it becomes covered with mucus. The color is red, yellow-brown, ocher.

The leg is low, 4-10 cm in length, cylindrical, solid. The color matches the cap. Its bottom is yellow.

The pulp is dense, rubber-like when old, and light yellow in color. When cut, the color changes slightly to reddish or pinkish. The smell and taste of fresh mushrooms are almost invisible.

The habitat is conifers of northern regions with a temperate climate in Europe, the Caucasus, the Urals, Siberia, and the Far East. The kid mycorrhizes with pine. It can grow in groups or singly from late summer to early autumn.

Cooks prepare the kid fresh. It is also suitable for pickling and salting.

The chanterelle has a cap-footed fruiting body in the form of an irregularly shaped funnel of yellow and orange colors. This appearance makes the chanterelle unlike any other mushroom. The diameter of the cap reaches 3-14 cm. The stem grows in height by 3-10 cm. It thickens from bottom to top.

Its flesh is white or yellow. The cut often turns blue or red. Its taste is sour, its smell is weak, reminiscent of the aroma of fruit mixed with roots.

Hymenophore folded. The folds are wavy.

Chanterelle mainly grows on soil, but can also grow on moss. Forms mycorrhiza with many deciduous and coniferous trees. It grows only in groups. It has two fruiting periods. The first begins in June, the second lasts from August to October.

Chanterelle is a universal mushroom and can be consumed in any form.

Important!All types of chanterelles are edible. However, some inedible and poisonous mushrooms disguise themselves as it and can harm human health. These include, for example, the poisonous omphalot or the inedible false chanterelle. Therefore, it is important to have information on how to distinguish common chanterelles from their counterparts.

The oiler is so named because its cap is covered with an oily, slippery layer. In the common oiler it can be large and reach 14 cm. It is hemispherical in shape. Over time, the shape changes and can become flat, convex, and pillow-like. The color comes in dark shades of brown and brown.

The cap is located on a low stem from 3 to 11 cm in length. Its color is white. It has a white ring on it, which turns brown with age.

The pulp is juicy, white or light yellow, red at the base.

The tubular layer passes to the stalk. Its color is yellow.

The oiler is found in coniferous and mixed forests of the Northern Hemisphere and subtropics, in well-lit areas. It forms mycorrhiza with conifers. Appears en masse in September. Fruiting lasts until the end of October.

The butter dish is very popular in cooking. It is actively used for preparing soups, sauces, and side dishes. It is tasty if you fry it, marinate it, or pickle it. Suitable for drying.

A mushroom that is most often found in moss, which is why it got its name. It has many species, most of which are edible. Mushroom pickers love him for great taste and minor worminess. The most delicious are green, variegated, red, and Polish varieties. The boletus has an external resemblance to the boletus. However, their hats are different.

The green flywheel has a hemispherical cap, 3-10 cm in diameter. Over time, it straightens and becomes convex-spread with a drooping edge. It is brown in color. Its surface is dry and matte.

The leg grows 5-10 cm in length, sometimes up to 12 cm. Its thickness is from 1 to 3 cm. It is dense, rusty-brown in color, sometimes covered with a not very expressive mesh.

The pulp is white. It has a pleasant aroma and taste.

Likes to grow in forests with conifers and deciduous trees of Eurasia, North America, Australia. The fruiting period is long - from June to November.

Green moss mushroom is a mushroom with good taste. For example, in Germany it is valued more than porcini mushroom. Moss mushrooms are eaten fresh, stewed, fried, salted and pickled. They dry it in reserve.

A cap mushroom with a cap covered with mucus, 5-12 cm in diameter and a large stalk with a mucus ring up to 12 cm long. The cap is colored purple, pink, violet with gray and brown tones. It has the shape of a hemisphere and then a plate. Leg - yellow, light yellow, purple. The pulp is white. The plates are sparse, descend onto the stem, and are painted in light colors. The smell and taste are not very pronounced. The taste is somewhat sweet.

The growing area is conifers of the Northern Hemisphere. The most common varieties are spruce, pine, spotted, and pink. Fruiting time is summer-autumn. Grows in groups.

Culinary specialists boil and salt mokrukha. Also used for canning and pickling after 15 minutes of cooking. Before cooking, it must be cleaned of skin and mucus. During heat treatment, the mushroom may darken.

By the end of fruiting, the convex cap of the autumn honey mushroom becomes flat, and its edges become wavy. Its surface has various shades of brown, green and is covered with light scales. The center is slightly darker than the edges. The size of the cap reaches 3-10 cm in diameter.

The leg of the honey mushroom is light brown, 8-10 cm long and 1-2 cm thick, completely covered with scales.

The pulp is dense, and in old mushrooms it is thin with a good, appetizing aroma and taste. The color is white.

Under the cap there are rare plates. They are painted in light colors and may have dark spots.

Various sources classify honey fungus as edible or conditionally edible specimens. It must be cooked, as raw or undercooked it can cause digestive upsets. Autumn honey fungus is suitable for boiling, frying, salting, drying, pickling.

There are several types of boletus. All of them are edible, have differences in external characteristics, but are similar in taste. As the name implies, the fungus mycorrhizes with birch.

The common boletus can have a cap, the color of which varies from light gray to dark brown. It is large - up to 15 cm in diameter, similar in shape to a hemisphere, but over time it becomes similar to a pillow. When humidity is high, a mucous layer appears on its surface.

The hat is placed on a thick long stem - 15 cm in length and 3 cm in diameter. It has the shape of a cylinder, slightly expanding at the bottom. Its surface is strewn with dark scales.

The pulp is white. When broken or cut, the color usually does not change. Possesses good taste and a delicious, persistent aroma.

The tubular layer is formed by long tubes of a dirty color.

The boletus has a long fruiting period, which begins in early summer and ends in late autumn. Found in mixed and deciduous forests of Eurasia, North and South America.

The mushroom is suitable for boiling, frying, pickling and drying. For older specimens, it is recommended to cut off the tubular layer.

This is the name of several types of mushrooms that most often grow next to aspen. Their main feature is the orange, red color of the cap and the blueness of the flesh when cut. All types of boletus can be eaten.

Let's take a closer look at the most common species - red, popularly known as redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it appears in the shape of a hemisphere, then it becomes like a pillow. The surface is velvety, painted in various shades of red.

The leg is quite high: from 5 to 15 cm, fleshy and thick - up to 5 cm in diameter. It is colored light gray and covered with scales.

The pulp is dense, but softens as the mushroom matures.

Under the cap there are white tubes 1-3 cm long.

Boletuses are very common neighbors of deciduous trees in the forests of Eurasia. They appear in June and finish bearing fruit in October. These mushrooms are characterized by three phases of fruiting. In autumn it is most widespread and protracted.

Boletus is considered one of the most delicious mushrooms and is often placed in second place in nutritional value after the white “king of mushrooms”. Culinary experts consider it universal.

Ryzhiki are loved by mushroom pickers and are highly valued by chefs. Some species are used to make delicacy dishes. These mushrooms are eaten fresh, pickled and salted.

They are easy to recognize - they have a bright, red-colored hat. In the true saffron milk cap it is large - from 4 to 18 cm in diameter. At birth it is convex, but over time it straightens out and forms a funnel. The edges gradually curl up. The surface is smooth and shiny.

The leg is small in size - 3-7 cm in length and 1.5-2 cm in thickness. Most often it is the same color as the cap, sometimes painted in lighter colors. It is shaped like a cylinder, which is narrowed at the bottom.

The pulp is dense in consistency, yellow-orange in color.

The lamellar layer consists of frequent orange-red plates.

Saffron milk caps are inhabitants of coniferous forests. Found from July to October. Fruiting peaks occur in July and September.

This common name for lamellar mushrooms with caps of different colors in the form of hemispheres, with fibrous or scaly skin, which most often grow in rows. One of the most delicious types is Mongolian. The transverse size of its cap is 6-20 cm. After its appearance, it is hemispherical or ovoid, by the end of its life it is spread out, convex, with edges curved downwards. The cap is covered with white skin.

The stalk grows in the center and reaches a length of 4-10 cm. As the mushroom grows, the color of the stalk changes from white to gray or yellowish-dirty.

The pulp is white, very tasty and fragrant.

This mushroom comes into Central Asia, Mongolia and China.

In the conifers of the Russian regions, the most common species are earthy, lilac-legged, matsutake, and giant. Rowers usually bear fruit from August to October.

Cooks pickle them, marinate them, and boil them.

Almost half of the mushrooms that are found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America - these are russula. They appear en masse in August and September. They finish bearing fruit in October. These mushrooms are not very valuable in terms of taste, however, they are eagerly collected by mushroom pickers. The most delicious are those representatives whose caps are colored predominantly in green, blue, yellow tones and have as few red shades as possible.

One of the most delicious russulas is greenish or scaly. She has a large green cap in the shape of a hemisphere, covered with cracks. It reaches a diameter of 5 to 16 cm. The leg of this russula is low - 4-12 cm, white. The pulp is dense, white, sharp in taste. The plates are frequent, white or cream colored.

This representative of Russula can be eaten raw, dried, boiled, pickled, and salted.

Important! You need to be extremely careful not to confuse the edible greenish russula with the poisonous toadstool, because they are quite similar. The main difference is the leg. In russula it is erect, narrowed downward, and white. The pale toadstool has a tuber-shaped thickening at the bottom, a ring and light green or yellow streaks and veins. The toadstool also has a film under the fruiting body.

The forest champignon or sweet champignon has a small cap, reaching a diameter of 10 cm. When young, it grows in the shape of a bell or egg, when mature it becomes flat, prostrate, with a hump at the top. It is brown in color.

The stem of this mushroom is high - up to 11 cm, club-shaped. It grows up to one and a half centimeters in thickness. White when young, then turns grey. Young specimens have a ring on the stem, which later disappears.

The pulp is thin and light. Turns red when pressed. Pleasant in taste and smell.

The plates under the cap are often located. They are white and darken with age.

Champignon grows in groups in conifers. Mostly found near anthills. Fruits from August to September.

In cooking, forest champignon is used to prepare fried, boiled, salted, pickled dishes, and it is also dried.

Did you know? Today's most big mushroom On Earth, it is believed that the dark honey fungus was found in 2000. The area of ​​its mycelium is 880 hectares of the national park in Oregon (USA). The record holder is included in the Guinness Book of Records as the largest living organism on Earth.

In conclusion, we note that autumn is traditionally considered the mushroom season, so the choice of mushrooms during this period is very large. The height of the mushroom pore usually occurs during the first autumn month. At this time, summer mushrooms are still leaving and boletus, milk mushrooms, saffron milk caps, chanterelles and other species appear. From October, fruiting begins to decline, but porcini mushrooms, aspen mushrooms, russula, boletus, and moss mushrooms are still found. Mushroom preparations made in given month, are stored longer than summer ones. In November there are oyster mushrooms, honey mushrooms, and rows of mushrooms. In a word, throughout the fall, lovers of “quiet hunting” can enjoy picking mushrooms.

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The autumn mushroom picking season begins from late August to November. The list of edible mushrooms is quite large, but knowing their characteristics and places of growth, you can not only stock up on this product in abundance, but also try to grow them yourself. Officially, there are more than 250 varieties of edible specimens. Below are the most popular and delicious ones.

Honey mushrooms

Color – honey, from light to dark. The stem has a ring, the cap is rounded, in young mushrooms it is covered with scales, in old ones it is smooth. The leg is the same shade.

Where and when do they grow?

Honey mushrooms can be found both near trees and around bushes, in meadows and forest edges. They prefer stumps, swampy and wooded places. Distributed everywhere, with more productive areas in the northern hemisphere. They grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

Honey mushroom has several types that are very similar. They are divided according to their growing season.

• Winter honey fungus. Grows on trunks and stumps of willow, birch, linden, even spruce trees. The cap is flat, light yellow, the leg is dense, with small fibers. Found in spring and autumn, right up to frost.
• Summer honey fungus. It grows on dead trunks, sometimes in wood-rich soil. The top is semicircular, eventually turning flat. The color of the cap ranges from brown to yellow. The leg has dark scales.
• Spring honey fungus. Loves mixed forests and grows alone. The cap of young mushrooms is convex and gradually becomes flat. The color changes from red-brown to brown. The leg is thin. Found from May to September.

Winter honey fungus

Summer honey fungus

Spring honey fungus

Scientists have proven that honey mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure did not change, they were only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange and is due to its high vitamin C content. The cap is flat, with rolled edges, and resembles a funnel in mature mushrooms. Smooth to the touch, with small scales. The leg is thick, without a “skirt,” light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, and are found near pines, spruces and oaks. They can be found in moss or fallen leaves. They grow in groups, thickly - after thunderstorms. Season: June to October.

Are there varieties?

There are many types of chanterelles, so it is very important to distinguish them, especially from their inedible “brothers.”

• The fox is real. Feature- bright, yellow color, with a pit on the cap and curled edges. The leg is attached with one layer.
• Trumpet chanterelle. The hat looks like a pipe, the edges curl downward, resembling a funnel. The color changes from brown to yellow.
• Common chanterelle. One of the most delicious. Features: Fruity scent. The color ranges from yellow to brown, the higher the humidity, the darker. The cap is flat, with curled edges and plate-like folds.
• Velvety Chanterelle. The hat is convex, bright orange, with a dimple in the center.
• Faceted chanterelle. The color is bright yellow, the flesh is very dense. A rich harvest can be expected at the end of summer.

The fox is real

Trumpet chanterelle

Common chanterelle

Velvety Chanterelle

Faceted chanterelle

Chanterelles can be boiled, fried, baked, they make delicious casseroles, pies and soups. Suitable for pickles, pickling, drying for the winter.

Wet

The mushroom is also called a slug due to the fact that the cap is covered with mucus, the color is purple, pink or brown. The plates fit onto the stem, the color is white or yellow. There is a mucous ring on a whitish or pink stalk. There is a small tubercle in the center of the cap. If you press on the leg, it darkens.

Where and when does it grow?

You can meet wet fly in mixed and coniferous forests, near spruce trees, in moss or heather thickets. There are many of these mushrooms in Siberia, the Far East, and the North Caucasus. Season – from mid-August to early October.

Are there varieties?

There are several types of moth.

• Spruce. Grows in groups, in the shade of spruce or heather. The cap is bluish in color, the leg is dirty white, covered with mucus.
• Purple. The name comes from the color of the cap, the edges of which are curled upward. Also called pine or shiny. Grows in coniferous forests.
• Spotted. Also called mucosa. It grows under spruce and larches, with dark spots on the cap. After cutting it darkens.
• Felt. Or fleecy, since the cap is covered with light light fluff. Smooth, with small grooves along the edges. The plates descend onto the stem, the color is orange-brown. Grows under pine trees.
• Pink. The hat is very bright, looks like a semicircle with a drooping edge, and can change color to bright red.

Spruce weed

Wet purple

Mokrukha spotted

Mokrukha felt

Wet pink

The taste of mokrukha is similar to butter. Can be boiled, fried, canned.

Mokruha is listed in the Red Book in Belgium, Bulgaria, Hungary and Poland as a rare species.

There are no inedible or poisonous mushrooms similar to mothweed. You can safely collect it, the main thing is to distinguish it from other gifts of the forest.

Rows

The rows got their name due to their ability to grow in large groups, which are arranged in a row or in circles. The cap of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. There are plates under the cap, the leg can be bare or covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

Grow in temperate zone, prefer coniferous trees, more often pine. They may prefer spruce and fir. Rarely found near oak, birch or beech. They grow from late summer until frost.

Are there varieties?

The row includes about 100 species of mushrooms; it is worth mentioning the most common ones.

• Gray. Cap color – gray with greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• Scaly. The name speaks of its distinctive features, the surface is covered in scales. Grows in groups in coniferous and deciduous forests.
• Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. It grows only in coniferous forests, from August to October.
• Yellow—brown. The cap is convex, with a tubercle, red-brown. The leg is white above, brownish below.
• Mitsutake. Or pine mushroom, valued in Korean and Japanese cuisine. The cap and leg are brown, the smell of the pulp is reminiscent of cinnamon.
• crowded. The cap looks like a pillow and opens up on mature mushrooms. The leg is twisted, the color is from white to brown.
• Poplar. Reproduces by spores in plates. The color of the cap is red and resembles a hemisphere. The leg is pink and white, if you press, spots appear.
• Violet or lilac-legged. The name speaks about its distinctive features. It grows in groups in deciduous forests where there are more ash trees. Harvest months are from April to November.

Gray row

Scaly row

Earthy row

Row yellow-brown

Mitsutake row

The row is crowded

Poplar row

Lilac-legged rower

The rows have a very pleasant taste; they are pickled, salted and fried after boiling. It is better to take young mushrooms; old ones have a bitter taste. The skin needs to be peeled, washed and boiled for half an hour.

In many countries, rowan is considered a delicacy and is grown strictly for export.

White mushrooms

The king of mushrooms is considered the pride of every lover of “silent hunting”. It is also called boletus. It got its name “white” because the flesh remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the stem is small and light.

In 1961, a white mushroom was found in Russia, weighing up to 10 kg, the cap of which reached almost 60 cm.

Where and when do they grow?

Porcini mushrooms are found on almost all continents, except Australia, where it is too hot, and Antarctica, where it is too cold. It grows even in China, Japan, Mongolia and North Africa, in the British Isles. Boletus mushrooms are also found in the northern taiga.

They love deciduous and coniferous trees, prefer to grow near spruce, pine, oak and birch, which are more than 50 years old. The soil is more suitable if it is not very wet, closer to sandstones.

Are there varieties?

There are several types of porcini mushrooms, which differ slightly from each other.

• Reticulate. The cap is brown or orange, the leg is cylindrical, white or brown.
• Bronze. The entire mushroom is brown in color; on the stem you can see a mesh of a white-walnut shade.
• Birch boletus (or spikelet). The hat is light, the leg looks like a barrel, white-brown color, with white mesh.
• Pine. Large, dark cap with a purple tint. The leg is short, thick, white or brown, with a reddish mesh.
• Oak. The pulp is loose and denser than that of other mushrooms. The hat is gray with light spots.

White mushroom reticulate

Porcini mushroom bronze

White birch mushroom

White pine mushroom

White oak mushroom

Porcini mushroom is very tasty, you can cook it in any form: fry, boil, dry, pickle. It is valuable that the mushroom does not darken and retains a pleasant aroma

A dangerous double is the false porcini mushroom. The main difference is the color of the cut. In boletus it remains white, but in gall it darkens and becomes pink-brown.

Milk mushrooms

Milk mushrooms are one of the most common species in domestic forests. They got their name from the Church Slavonic “pile” because they grow in heaps. They are easily recognized by their milky cap; it is flat, while in older mushrooms it looks like a funnel, with a curved edge. The color is cream or yellow, covered with mucus. The leg is smooth, yellow in color. The pulp is dense, with a fruity smell.

Where and when do they grow?

They love milk mushrooms birch groves, from places - the northern regions of Russia, Belarus, Western Siberia, the Urals. They grow from July to October, usually in large groups.

Are there varieties?

The types of milk mushrooms differ from each other, which is very important to consider.

• Black. More « gypsy" or blackie. Grows in sunny places, near birch trees. The cap may be olive or brown in color, darker in the center. The leg is the same shade, smooth.
• Peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old mushrooms have a yellow cap with brown spots. The leg is dense, white, with creamy plates.
• Turning blue. Or doggy. Loves dampness, found near birch, willow and spruce trees. The cap and leg are thick, light yellow, with dark spots.
• Yellow. The name refers to the color of the cap; the flesh is white. The leg is thickened, light.
• White. The top is light, convex, then looks like a funnel, with a drooping edge. The pulp has a slight fruity smell. The leg is white, with yellow spots.

Black breast

Pepper milk mushroom

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed to avoid contracting botulism. To do this, it is good to soak or boil without salt. Use in moderation, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

Saffron milk caps

These are one of the most delicious and common mushrooms; they got their name because of the cap, the color of which ranges from light yellow to orange. There are even red or bluish-green ones. This is the only mushroom in the world that has yellow, thick and sweet, milky juice. The flesh, like the leg, is orange. This is due to the huge amount of beta-carotene. They also contain ascorbic acid and B vitamins.

Where and when do they grow?

Saffron milk caps love coniferous trees and sandy soil, closer to pine trees or larches. Often found in the forest, large groups can be found on the northern side of the trees, in the moss. They camouflage well. They grow from mid-July to October, until the first frost. They are more common in northern Europe and Asia.

Are there varieties?

Some types of saffron milk caps are considered conditionally edible, however, only with proper processing can they be harvested.

• Spruce. The cap of young mushrooms is convex, with a tubercle, the edges are curved downwards, while the cap of old ones is flat or funnel-shaped. Smooth, orange, with spots. The stem is a similar color and turns green when cut.
• Red. The cap can be flat or convex, pressed in the center, smooth, and orange in color. Leg with powdery coating. The juice comes out thick and red.
• Japanese. The cap is flat, with a rolled edge, and eventually turns into a funnel. Orange in color, with a white line. The leg is red-orange, the juice is red.

Spruce mushroom

Red saffron milk cap

Japanese saffron milk cap

Considered a delicacy, they can be salted, fried, pickled and dried. There is no need to soak, just pour boiling water over it.

Boletus

It got its name because of its tendency to settle near aspen trees, where they are most often found. And also because of the color, which is similar to aspen foliage. Young mushrooms have caps that look like a thimble, the stem resembles a pin, with small brown or black scales. Also called the mushroom of good luck, redhead.

Where and when do they grow?

Grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near spruce, birch, oak, beech, poplar, and willow trees. You can find both groups and single mushrooms. Harvesting time varies, depending on the species; spikelets grow in June-July, stubbers - from July to September, and deciduous plants - in September-October, until frost.

Are there varieties?

Boletus has several common species.

• Red. Or stubble. Grows under aspen, poplar, willow, birch, oak. The color of the cap ranges from red-brown to red, smooth. The leg is covered with grayish-white scales.
• Yellow-brown. Or a spikelet. The cap is yellow in color, a characteristic feature is that the flesh on the cut changes to pink, then purple, and in the stem it turns green.
• Spruce. Or a deciduous plant. The leg looks like a cylinder, covered with scales, the cap is brown, slightly overhanging the edge.

Red boletus

Boletus yellow-brown

Spruce boletus

Considered a nutritious mushroom, it is boiled, fried, dried and pickled. You can use not only the cap, but mushroom pickers consider the stem to be tough.

The boletus has no poisonous “brothers”. The main thing is not to confuse it with a gall fungus. Characteristic difference - poisonous mushroom on the fault it turns pink or brown.

boletus

It got its name for its tendency to settle near birch trees; it has more than 40 species. Young mushrooms have a white cap, while old mushrooms have a dark brown cap. It resembles a ball and gradually becomes like a pillow. The leg is gray or white.

Where and when do they grow?

Boletus mushrooms grow both in groups and individually; they prefer deciduous or mixed forests. They exist in many countries, they are even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. They grow from spring to mid-autumn.

Are there varieties?

Boletus mushrooms are divided into species, taking into account their places of growth.

• Ordinary. The cap is brown or red, the leg is white.
• Black. The leg is thick, short, with gray scales, the cap is dark. A very rare mushroom.
• Tundra. The hat is light, the leg is beige.
• Bolotny. Prefers moisture. The cap is light brown, the leg is thin.
• Pinkish. The cap is brick-red in color, the stem is thick and crooked.
• Gray boletus (or hornbeam). The color of the cap varies from ashen and brown-gray to white or ocher.
• Harsh. It has many shades, from gray to brown or purple. Young mushrooms are covered with scales, while old ones have a smooth cap. The stem of the cap is white, and the bottom is creamy. step
• Checkerboard (or blackening). Characteristic feature: when cut, the flesh turns red and then black.

Common boletus

Black boletus

Tundra boletus

Marsh boletus

Boletus pinkish

Gray boletus

Boletus is harsh

Boletus checkerboard

Boletus mushrooms are fried, salted, pickled; they are great for diets because they contain few calories.

The boletus mushroom's counterpart is called the gall mushroom. Its cap is white and gray, its leg is gray, and has a bitter taste. Distinctive feature– absence of worminess.

Butter

Mushroom pickers highly value butter mushrooms; the mushrooms are so affectionately called because of the shiny, sticky skin on the cap. In Belarus it is called butter mushroom, in Ukraine – maslyuk, in the Czech Republic – butter mushroom, in Germany – butter mushroom, and in England – “slippery Jack”. Young mushrooms have a cone-shaped cap, while old mushrooms have a pillow-like cap. Color – from yellow to brown. The leg is white or under the cap.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birch and oak trees. Season: from early summer to mid-autumn.

Are there varieties?

Types of oilseed are divided according to their appearance.

• White. The cap is first convex, then flat, the leg is yellowish, with a white bottom.
• Grainy. Young mushrooms have a convex cap, old ones look like a pillow, and the color is yellow-orange. The leg has a brown tint, with brown spots.
• Yellow-brown. The shape of the cap also changes from curved to fluffy, and the color is olive. Old mushrooms are yellow.

White boletus

Butter grains

Yellow-brown boletus

Butternuts contain many useful substances; they can be stewed or salted.

Butterfly mushrooms are often confused with pepper mushrooms, which are also called moss mushrooms and pepper mushrooms. The color is brownish, the flesh of the leg is yellow. Smells strongly of pepper.

Russula

Russulas are readily collected; in Russia alone there are about 60 species. They got their name because in the past they were often eaten raw. The hat at first looks like a ball, then becomes flat, the color is greenish-brown. The leg is white, with a yellow tint.

Where and when do they grow?

Russulas are found in Europe, Asia, America, they prefer to live in coniferous or deciduous forests, and can be found on swampy river banks. They appear at the end of spring and delight mushroom pickers until the end of autumn.

Are there varieties?

There are many types of russula, but the differences between them are small. The following are distinguished:

• Green
• Browning
• Yellow
• Golden
• Red
• Green-red
• Bluish
• Food

Green russula

Russula brownish

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

The pulp of russula is bitter, so the mushrooms must be soaked and cooked for up to 10 minutes. You can salt and marinate.

The most dangerous double is the pale grebe. Her hat can be either olive or grayish. The main difference is that the toadstool has plates, while the russula does not.

Duboviki

They are also called poddubniks because they prefer to settle near the strongest trees. The cap is large, in old mushrooms it is pillow-shaped, in young ones it resembles a ball. Color – from yellow-brown to gray-brown. The leg is yellowish, dark below. Some species have a dark mesh on the cap.

Where and when do they grow?

They got their name from their place of “residence,” because they grow near oak trees and in deciduous groves. Sometimes found near linden trees. They are collected from May to June.

Are there varieties?

There are two types:

• Olive brown. The cap is the same color, the leg is thick, yellow-orange.
• Mottled. The surface is velvety, the cap is chestnut in color, sometimes reddish. Reminds me of a pillow. The leg is yellow-red, with a thickening at the bottom.

Umbrellas

They got their name due to their resemblance to open umbrellas and are considered an exquisite delicacy. The cap is ovoid or spherical; in old mushrooms it is flat. Shades - from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, mostly in clearings, forest edges, clearings, and fields. Can be found in all countries except Antarctica. Season – from mid-June to October.

Are there varieties?

Umbrellas are divided into the following types.

• White. In young fungi the cap resembles an egg, in mature ones it is flat. In the middle there is a brownish tubercle. The shade is cream, with scales, the leg is hollow.
• Elegant. The cap looks like a bell; in old mushrooms it is flat, with a tubercle. The leg is white or light brown, with scales.
• Conrad. The cap is thick in the center, semicircular in young mushrooms, convex in mature ones. The leg is solid, widening at the bottom.
• Mastoid. The cap looks like a bell, later it becomes flat, the stem is hollow, with a thickening.
• Motley. The hat is a hemisphere, with a curved edge, and a tubercle in the center. Color – brown-gray. The leg is cylindrical.

White umbrella mushroom

Elegant umbrella mushroom

Conrad's umbrella mushroom

Umbrella mastoid mushroom

Variegated umbrella mushroom

Kozlyaki

Also called lattice mushroom, cow mushroom, mullein or cow tongue because it often grows in pastures. The color is orange-brown or brown, the cap is first convex, then becomes pillow-like. The leg is the same color, it is small, almost invisible under the mushroom.

Where and when do they grow?

The mushroom settles under pine trees, in swamps, independently and in groups. Can be found in many countries, even Japan. Collected from July to November.

Are there varieties?

The closest relatives are boletus.

Kozlyak – delicious mushroom, it is boiled, salted and pickled, ground into powder for meat and sauces.

Talkers

There are edible and conditionally edible mushrooms. The cap is large, in young mushrooms it looks like a ball, in old ones it is flat. Color – ash yellow. The leg is cylindrical.

Where and when do they grow?

They grow in many countries, in deciduous, coniferous and mixed forests, often in groups. They love edges, meadows, even kindergartens and parks. Harvest months are from late summer to November.

Are there varieties?

It is important to distinguish poisonous talkers from edible ones, so you need to pay attention to their appearance.

• Folded. The cap looks like a bell; in older mushrooms it is denser and light yellow in color. The leg is the same shade.
• Voronchataya. The leg is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color – pink-ocher.
• Smelly. The top is convex, becoming recessed over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
• Snezhnaya. The leg is reddish-cream, the cap is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy odor.
• Grooved. The cap of a young mushroom is convex, while that of an old one is depressed. The same color as the leg – gray-brown.

The talker is bent

Funnel talker

Smelly talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, pickled, and used as filling for pies. But only young mushrooms are good, as they give off a strong aroma.

Oyster mushrooms

Oyster mushrooms love trees, and they climb higher and grow in families. Their cap is one-sided or round, the plates slide down onto the stem. The color ranges from dark gray or brown to ashy with a purple tint. The leg is white, cylindrical, tapering towards the bottom.

Where and when do they grow?

Oyster mushrooms can be found in forests of temperate climates, growing near stumps and weak trees, preferring oak, rowan, and birch. They are located high off the ground and gather in groups. The harvest is harvested from September to December.

Are there varieties?

Oyster mushrooms are very similar to each other; there are several types.

• Covered. The cap is grayish-brown or flesh-colored, the flesh is dense, white, with the smell of raw potatoes.
• Oak. The cap is white, cream or yellowish, the plates grow densely. The leg is light and velvety.
• Horn-shaped. The leg is curved, tapering towards the bottom, white-ocher in color. The cap is often funnel-shaped, with a wavy edge, and cream-colored.
• Steppe (or white steppe mushroom). The cap is red-brown or brown, the leg is thickened, looks like a cylinder, white or ocher.
• Pulmonary. The edge of the cap is thin, it itself is convex-stretched, and the color is cream. The leg is light.

Oyster mushroom covered

Oyster mushroom

Oyster mushroom

Steppe oyster mushroom

Oyster mushroom

Can be fried, boiled, canned, added to stir-fries and soups.

Oyster mushrooms are actively grown artificially; they grow well on almost all substrates where there is cellulose and lignin.

Velvet flywheel

The hat is in the shape of a ball, then it resembles a pillow. The color of the cap varies from red-brown to dark brown. The leg is smooth, the color ranges from yellowish to red-yellow. There is a tubular layer.

Where and when does it grow?

Prefers deciduous forests, found under oaks and beeches. It grows in groups from late summer to mid-autumn.

Are there varieties?

Among them there are edible and inedible, which are important to distinguish from each other.

• Chestnut mushroom (or Polish mushroom). The cap is convex, in mature mushrooms it is flat, brown or brown in color. The leg is brownish-yellow.
• fissured. A pillow-shaped hat, sometimes with a depression in the center, the color ranges from crimson-red to ocher-gray. The leg is light yellow, the bottom is red.
• Red. The color of the cap is from the name, the shape is convex, velvety. The leg is yellow-crimson.
• Green. The cap is olive-brown, convex, and the flesh is light, the leg tapers towards the bottom.

Velvet flywheel

Chestnut moss

Fractured flywheel

Moss fly red

Moss fly green

Forest champignon

The word is translated from French as “mushroom”. The cap is dense, smooth, sometimes with scales, the color varies from white to brown. The leg is smooth, with a two-layer ring.

Where and when does it grow?

They grow in soil with good humus, on dead trees and anthills. Different species are found in forests, grass and fields. They love the steppe and forest-steppe, they are even found in the prairies and pampas. The harvest begins in May and lasts until mid-autumn.

Are there varieties?

There are several types of champignons, they are divided by shape.

• Ordinary. Or pecheritsa. A hat in the shape of a ball, with a curved edge, white or brown. The leg is the same color, with a large, light rim.
• Crooked. The hat looks like an egg and gradually becomes flat. The color is cream, thickens at the bottom.
• Field. The shape of the cap resembles a bell, with a curled edge, and is cream-colored. The leg is the same color, decorated with a ring.
• Bernard. The cap is convex, grayish, smooth, the leg is dense and light.
• Bisporous. The cap is round, with a curled brim, and the color ranges from white to brown. The leg is smooth, with a ring.
• Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
• Dark fiber. The cap is convex, with a tubercle, brown tint. The leg is lighter, with a white ring.
• Dark red. The shape is conical, the color is brownish-brown, the flesh is red when cut. Leg with ring, white.
• Forest. The hat looks like a ball, light brown. The leg is the same color, with a ring.
• Porphyry. The cap is fibrous, lilac-purple, the flesh has an almond aroma. The leg is white, with a ring.
• Elegant. The shape is similar to a bell, with a tubercle, yellowish. The leg is the same shade, the pulp has an almond smell.
• Stocky. The cap is round, white, smooth. The leg looks like a mace.

Common champignon

Champignon crooked

Field champignon

Bernard's champignon

Champignon bisporus

Double-ringed champignon

Champignon dark red

Forest champignon

Champignon porphyritic

Elegant champignon

Champignon stocky

Champignons are grown artificially in large quantities for sale. They are fried, boiled, pickled, added to salads and raw.

Hygrofor

Refers to agaric mushrooms, the caps are convex, with a tubercle, white, gray, yellow or olive color. The plates are thick, light, sometimes pink or yellow. The leg is solid, the same color as the top.

Where and when does it grow?

They grow in deciduous or mixed forests, near beech and oak trees. It hides up to its cap in moss. Often found in large groups. Appears in September and occurs until the first snow.

Are there varieties?

• Fragrant. The cap is convex, with a rolled edge, and comes in yellow, white and gray colors. The smell of the pulp is similar to anise, the stem is white.
• Yellowish white. Also called ivory waxbonnet or cowboy handkerchief. When it rains, it becomes covered with mucus and feels like wax.
• Early. Also called March or snow mushroom. The young ones have a gray cap, while the mature ones have a blackish cap. The leg is curved, cast in silver.
• Olive white. Mature mushrooms have a ball-shaped cap of olive-brown color. The leg is the same color, similar to a spindle.
• Russula. The cap gradually becomes convex, with a tucked edge; in young mushrooms it is pink, in mature ones it is dark red. The leg is white, with pink spots.

Hygrophor is aromatic

Hygrophor yellowish-white

Hygrofor early

Hygrophor olive-white

Hygrophorus Russula

Hygrofor is profitable to collect, the pulp is dense, does not boil down, and has a delicate taste. Suitable for frying and marinades. The slimy film needs to be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. The stem has scales, yellow-brown; in young mushrooms there is a fibrous ring.

Where and when does it grow?

They grow in deciduous forests, on dead trees, they can be found in many countries, even in Japan. They live in groups and appear from spring to autumn.

Are there varieties?

Has no similar species.

It is considered a low quality edible mushroom because it has hard flesh and a bitter taste. The cap changes shape from spherical to convex, with protruding ocher scales. The leg is rusty-brown below, with the same scales. The pulp is white or yellowish.

Where and when does it grow?

It grows in different forests, both on dead and living trees, on dead wood. Prefers birch, aspen, spruce. They gather more in groups. Can be found from July to October.

Are there varieties?

No similar species were noted.

Because of its hardness, flakes are rarely cooked, but the hardness can be reduced by boiling. Suitable for fillings and stewing, salting. It is recommended to use only the caps, the stems are too hard.

Raincoat

It got its name because it grows actively after rains. It has many names: bee sponge, hare potato, ripe mushrooms are called fluff mushrooms, “ grandfather's tobacco", damn tavlinka.

The stem of the mushroom resembles a club, the cap has spikes, and the stem is very small. Old mushrooms are not white in color, but brown or ocher.

Where and when does it grow?

Found in coniferous and deciduous forests on all continents except Antarctica. Collection time is from June to September. But it is important to remember that these mushrooms are not collected in wet weather, because after a few hours they resemble a rag that is impossible to eat. Old mushrooms also lose their taste and resemble cotton wool.

Are there varieties?

There are several edible species:

• Spiky or pearly. The shape resembles a mace, the color is white or grayish.
• Lugovoy. It resembles a ball, white on top, with a flattened top.
• Pear-shaped. It resembles this fruit, the color is white, the pulp of old mushrooms is olive. In its composition, scientists have found substances that block the growth of tumors.

Known as bog mushroom, hen, Rosites dullus, Turkish mushroom. Outwardly it resembles a brown cap, the cap looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

It is found in foothill and mountain forests throughout Europe; the cap is found even in Japan and in the north: Greenland, Lapland. The highest altitude is 2 thousand meters above sea level. Settles near birch and deciduous trees, grows from August to September.

Are there varieties?

Similar to the early vole and the hard vole. The difference is that they are smaller in size and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species in Russia, but it does not have the value of real truffles. It looks flattened, with a yellow-brown cap.

Where and when does it grow?

Loves coniferous forests, especially young trees. Hides in hazel trees, under birch and aspen. It is rare and not even every year. White truffles are harvested from August to September.

Are there varieties?

No similar species were noted.

Grifola curly

It is also called the ram mushroom, the leafy or leafy tinder fungus, maitake and even the “dancing mushroom.” It looks like a lamb with a thick clump of caps and small legs. Color – gray-greenish or gray-pinkish. Pulp with a nutty smell.

Where and when does it grow?

It grows in deciduous forests, settles near oaks, maples and lindens, on stumps, and less often on living trees. The season is considered to be the months from mid-August to September.

Are there varieties?

Only two related species are noted:

• Grifola umbellata. A cluster of small, round caps on trees.
• Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with lacy leaf caps. Grows on coniferous trees.

Amanita Caesar

It is also called Caesar's mushroom or Caesar's mushroom; it is very tasty and edible; it was valued even in ancient times. Translated from Latin as mushroom from Mount Aman, there was one in the ancient Roman province. In young mushrooms the cap resembles a circle, in mature ones it is convex. Color – orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

It grows in light forests, under chestnuts and oaks, sometimes settles near beeches, birches, and hazel trees. It is found in many European countries and is listed in the Red Book of Ukraine and Germany. The Caesar mushroom is collected from June to October.

Are there varieties?

Other types of edible fly agarics include:

• Pearl or pink. The cap is red-brown, the leg is pink.
• Ovoid. The cap resembles an egg; in mature mushrooms it is stretched. The leg is white, with a powdery coating.

Fly agaric ovoid

Cobweb

Also called marshlander. The hat can be cone-shaped, convex or flat, in a variety of shades: yellow, brown, dark red, brown, purple. The leg looks like a cylinder, the same color as the cap.

Where and when does it grow?

Loves damp places, all types of forests are suitable. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Counts both edible and non-edible edible species.

On the first list:

• Bracelet. The cap is convex, yellow-red, the leg is gray-brown.
• Blue-barrel. The cap is convex; in mature mushrooms it is flat, brown or yellow. The leg is purple or white.



Also called yellow boletus. The cap is convex, in mature mushrooms it resembles a pillow. Color – yellow-reddish or light gray. The leg is yellow and does not change color when cut.

Where and when does it grow?

Loves warmth, lives in the south, in coniferous forests, mostly under oak and beech trees. Prefers calcareous soils. It grows rarely, but densely. Seasonal time: from late May to early autumn.

Are there varieties?

Two related species are noted:

• Porcini.
• Bolet girlish.




Lakovica

The shape of the cap varies: from convex to funnel-like. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The leg retains overall color mushroom, looks like a cylinder.

Where and when does it grow?

Grows in parks and gardens, on the edges. But it is very capricious: it does not like very dark and damp places, or dry, sunny places. Found from June to September.

Are there varieties?

• Amethyst. The cap and leg are bright purple.
• Two-color. The top resembles a ball, over time it is pressed in. Color – brown, with a lilac tint. The leg is pink-brown.
• Big. The top resembles a cone, red-brown, like the leg.



It is called bubble-shaped, sac-shaped, round. And also - hare's or gigantic raincoat, because it always grows well after rain, or giant Langermania. The cap is large, smooth, white, ball-shaped, spiny. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places; they can be found in forests and meadows. They appear from mid-summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible bigheads:

• Giant. The cap is white, similar to a ball, and turns yellow in mature mushrooms.
• Baggy. The width of the cap can reach 25 cm, there is a white spiny shell.
• Oblong. Long stem and small cap. The surface is spiny, white.



Also called cherry tree, clitopilus vulgaris. The cap is convex and may become funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

It grows in all cities of Europe, in different forests, in open woodlands, among grass. Loves acidic soils. It settles closer to apple and cherry trees, but is also found near coniferous trees.


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Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn. During this period, almost all summer mushrooms continue to grow, and new ones also appear that do not like hot climates.

Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn.

Abundance of rain, lack of hot sun, coolness at night and other features inherent autumn period, serve as excellent conditions for the growth of mushroom cultures.

Since September, mushroom pickers go on a quiet hunt for delicious specimens. At the beginning of autumn, summer myceliums have not yet finished bearing fruit, but other species are already appearing, for example, honey mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, russula, and talkers.

In October, the ground is covered with fallen leaves, in which mushrooms are hidden. At the same time, the number of individuals is already noticeably decreasing. In mid-autumn, boletus, greenfinches, russula, rows, and black milk mushrooms continue to grow. Mushroom flies that cannot tolerate cold fogs disappear, no longer spoiling the appearance of the mushrooms. Autumn is an excellent time for drying forest products, since heating is already turned on in apartments, where the raw materials can be dried well.

Some types of mushrooms tolerate light night frosts. Oyster mushrooms and gray rowers like to settle on stumps and dead wood, which can be collected before the onset of severe frosts.

How porcini mushrooms grow (video)

What mushrooms grow in the forest in early autumn

Since after the appearance of the stalk connecting the mycelium with the cap, 2 weeks pass before the formation of a fruiting body of decent size, after rain you can go looking for mushrooms within 1-2 weeks. The peak harvest time is September.

Honey mushrooms

The peculiarity of autumn honey mushrooms is the rapid appearance of a harvest wave and rapid disappearance. It is important for lovers of this type of delicacy not to miss the beginning of the collection. The culture prefers to settle in colonies on fallen tree trunks, dead wood, stumps and on the root system of living plants. Tree mushrooms can grow in one place for up to 15 years, until the mycelium completely destroys the host tree.

On one stump it grows up to several liters of specimens. Young specimens are collected together with their legs. If the honey mushrooms have grown and the caps have opened, then only the caps need to be cut off, since the nutritional value of the legs is negligible. In order not to disturb the mycelium, it is important to cut the mushroom and not pull it out by the roots.

Chanterelles

The name is based on the old Russian word “fox”, meaning “yellow”. Mushrooms prefer to settle in acidic soils. The grayish-yellow leg is long and tubular inside. The brownish-yellow cap is funnel-shaped with wavy edges. The structure of the pulp is dense with a pleasant aroma. Long-term heat treatment is required to soften the hardness.

Quite often you can find false chanterelle, which is a conditionally edible plant product. Although proper cooking eliminates the possibility of poisoning, taste qualities of this mushroom is much lower than that of a real chanterelle. The color of the false chanterelle is much brighter, and the surface of the cap is slightly velvety. The edges of the cap are neatly rounded.

Saffron milk caps

A bright mushroom with an orange-red color loves to settle among pine trees. At the fracture site, an orange milky juice is released with a pleasant resinous odor, which turns green when oxidized.

The cap has a diameter of up to 17 cm. Young specimens are characterized by a rounded-convex shape, and older specimens are funnel-shaped. Over time, the curved edges of the cap straighten. The leg is cylindrical in shape, reaching a length of up to 6 cm and a thickness of up to 2 cm. It is often affected by pests.

This population prefers to grow in groups. Included in the first taste category. Thanks to this, people eat them fresh, salted, pickled and canned.

Russula

A mushroom common in Russia. About 60 representatives of this family are known, conditionally divided into 3 groups:

• edible;
• inedible;
• poisonous.

All representatives are similar in structure and appearance. The hemisphere-shaped cap straightens as it grows, becoming flat. There are individuals with a funnel-shaped cap and upturned edges. Edible representatives are colored greenish-brown, and poisonous ones are bright red. You can also find spotted caps. Depending on the humidity, the surface may be sticky or dry. The top film comes off easily.

The cylindrical legs are painted white or yellowish. Inedible species are pink. The dense white pulp becomes more fragile and crumbly with age.

White mushrooms

Full owners of the forest, in great demand because they have delicious taste. Participate in all types of culinary processing.

The matte cap is slightly convex and can reach 30 cm in diameter. The color spectrum ranges from reddish to lemon. The center of the cap is usually darker than the edges. The skin on the surface becomes sticky after rain. In dry weather it may even crack.

Large leg up to 26 cm high, most often lighter than the cap. May have a reddish tint. The shape of the leg is cylindrical, narrowed at the top. The juicy flesh of young specimens is white. Over time it turns yellow. Under the skin it is dark brown.

For settlement chooses forest areas(coniferous, oak and birch). Does not like swampy and peaty soils.

Late autumn mushrooms

In the second half of autumn, there are fewer mushrooms in the forest, both edible and poisonous. Besides the fact that not all mushroom pickers like to walk through mud during rainy and chilly periods, mushrooms become hard.

Milk mushrooms

The pubescent cap and yellowish mycelium are business card milk mushrooms Due to the fact that mushrooms prefer to settle in a large family, you can collect a basket of harvest from one clearing. Since mushrooms are well camouflaged in fallen leaves and needles, they are difficult to notice. Milk mushrooms enter into symbiosis with birch trees, so they are found next to them. Several types of milk mushrooms are known:

• real;
• black;
• peppery;
• turning blue

The size of the whitish cap is from 5 to 20 cm. It is concave in the center, slightly covered with mucus, and the edge is shaggy. The leg is barrel-shaped, hollow inside.

For the settlement he chooses spruce, birch and mixed forests. There are both single specimens and groups. It is used for food only in salted form.

Winter mushrooms

The cap grows up to 10 cm. In young mushrooms it is convex, in old ones it becomes flat. The edges are slightly lighter in color than the middle, which can be yellowish, orange or honey brown. The length of the thin leg, not exceeding 1 cm in diameter, is from 2 to 7 cm. The structure of the leg is dense. The color is velvety brown, with a mixture of red added on top.

The name of the mushroom justifies itself, since even heat treatment does not eliminate the greenish color of the fruiting body. They are found in all regions of Russia in small groups (from 5 to 8 pieces), although there are also single individuals. In appearance they are similar to young russula. They grow in coniferous, deciduous and mixed forests. They bear fruit until they are covered with a layer of snow.

The wide cap (up to 15 cm) has a dense structure and is quite fleshy. It has a small tubercle in the central part. The color is greenish-yellow or yellow-olive. Sometimes with brownish specks. During the rainy season, the skin becomes sticky.

At the break, the flesh is white, turning yellow when oxidized. Since mushrooms have almost no taste, they are usually not affected by pests. The leg is short and rooted into the ground.

Oyster mushrooms

Oyster mushrooms require cellulose to develop, so they grow on dead wood or old stumps. Since the mushrooms are inconspicuous in appearance, inexperienced mushroom pickers mistake them for inedible.

The color of the cap is variable, from brown-gray to bluish. Darker in the center. Over time, the cap fades. The shape resembles an oyster. In mature individuals it straightens. As a group of mushrooms grows from the rosette, their fruiting bodies often grow together. The surface of the mushrooms is glossy to the touch. At high humidity covered with an adhesive layer. The location of the leg is asymmetrical, or it is completely absent. The dense white pulp of young fruiting bodies is juicy, while that of old ones is hard and fibrous.

Edible and poisonous types of autumn mushrooms in the Rostov region

Due to its location in the southern part of the Russian Plain, conditions in the Rostov region are suitable for the growth of mushrooms and berries. There are several dozen varieties that are edible. Some of them:

• White mushroom;
• boletus;
• row;
• oiler;
• gray talker;
• fox;
• morel;
• winter honey fungus;
• saffron milk cap;
• champignon.

Species hazardous to health that must be distinguished from edible ones include:

• sulfur and green row;
• fly agaric;
• death cap.

Some mushrooms, like greenfinch, are conditionally edible and require special processing before consumption.

How to pick mushrooms in autumn (video)

Mushrooms prefer moist conditions and moderate temperatures. With a dry summer and autumn, the harvest will be meager. But rainy weather will not bring abundant mushroom picking, since constant humidity harms the mycelium. The optimal temperature for the development of the fruiting body is considered to be +5+10 °C.

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The mushroom season is long. Mushroom picking does not stop from mid-spring until late autumn. It is especially joyful to pick mushrooms in autumn forest when there are bright colors around, the gentle sun warms, the soul and body are filled with peace. Before the first frost, while it rains and the weather is warm, autumn mushrooms invite us to the forest to harvest:

• boletus and boletus;
• white and milk mushrooms;
• chanterelles and saffron milk caps;
• honey mushrooms and butter.

The rich and generous mushroom “catch” allows you to make the “final” preparations for winter: salt and marinate the forest products, dry and freeze them. Collected at different times of the year different types mushrooms Therefore, every season you need to know what mushrooms to pick, where to pick them, so that you can return home with a harvest, enjoy it, and not put your life and the lives of your loved ones in danger. Today the topic of our conversation will be autumn mushrooms.

What mushrooms grow in autumn

Each region grows its own autumn mushrooms. This is due to various climatic conditions and various forests growing in western Ukraine, in the east of the country, south, or in its central part. After all, porcini mushrooms, fly mushrooms, boletus, russula, milk mushrooms, and saffron milk caps “settle” under coniferous trees (pines and fir trees). And under deciduous trees (birches, aspens, oaks, lindens) - boletus, milk mushrooms, russula, valui, volnushki).

Let's figure out where it is better to pick mushrooms, and what varieties are most often found in Ukraine.

boletus

Boletus mushrooms, which are often found in autumn, grow until the onset of stable frosts. They like sunlight, so look for them in well-lit areas. The boletus mushroom grows in deciduous forests under birches and any other deciduous trees, on the edges and clearings. Mushrooms hide under the foliage individually and in whole families.

Having collected boletus mushrooms from the forest, they must be properly boiled and only then harvested. Note that at home (in a greenhouse, on a plot) you can easily buy ready-made mycelium in a specialized store or by making planting material from an old mushroom. The mushroom needs to be cut, left in water overnight, and then sown in the tree trunk of your chosen tree in the garden. A simpler option: plant pieces of the cap in the garden, or, even better, in a greenhouse, keep them in constant humidity, and begin harvesting in the spring.

Saffron milk caps

To the cohort autumn mushrooms There are also saffron milk caps, which look very appetizing and attractive. They are also good in taste; the dense flesh is similar to the taste of boletus mushrooms. Experienced mushroom pickers know very well what saffron milk mushrooms look like. And it’s not difficult for an amateur to recognize them by their red-red color. They also have smooth, funnel-shaped caps with characteristic stripes located, like sun rays, from the funnel to the edges. Interior saffron milk caps are also red, smelling deliciously of resin.

Experts distinguish saffron milk caps:

• spruce, which prefer to grow among fir trees;
• real ones, which should be looked for in pine forest in moss;
• red, growing between deciduous trees and distinguished by a bright pink hue;
• false, with a bright yellow juice that smells like chicory.

Experienced lovers of quiet hunting know where to collect saffron milk caps. Firstly, in the same place, year after year. Secondly, in the most well-lit places between fir trees and pines. Saffron milk caps are collected from late summer until November, and a variety of dishes are prepared. By the way, in European cuisine these autumn mushrooms are treated as a delicacy. Cooking saffron mushrooms is not difficult. They are lightly boiled and then stewed, fried, added to salads, pies, vegetable stews, and soups. Famous chefs use saffron milk caps to prepare an incredibly aromatic, piquant mushroom sauce.

Ryzhiki are also dried, frozen, salted and pickled for future use.

Oyster mushroom. Description

Who doesn’t know such tree mushrooms as oyster mushrooms? In nature, there are three dozen species of these delicious, vitamin-packed and very aromatic mushrooms. Oyster mushrooms grow on almost all trees (deciduous and coniferous), as well as on fallen trunks and even stumps. Typically, oyster mushrooms can safely be classified as autumn mushrooms, since they are not afraid of frost and snow (after all, they “hang” on the trunks).

Therefore, they can be collected even at the beginning of winter and eaten even without resorting to cooking. Yes, yes, the mushroom is considered absolutely safe. And if you cook oyster mushrooms, do so with minimal cooking so that their indescribable aroma and exquisite taste remain. Mushrooms are good fried and stewed. They can be prepared by drying or pickling.

Winter mushrooms. Description

The well-known honey mushrooms come in summer, autumn and even winter. Autumn-winter honey mushrooms are subject to quiet hunting all autumn, all winter, until spring. They are collected from diseased and dead deciduous trees. When frost hits, the mushrooms fall asleep and freeze, coming to life at the slightest rise in air temperature. In the winter honey fungus, unlike the summer one, only the cap needs to be cut off, since the leg is already becoming stringy, tough, and indigestible.

Honey mushrooms are boiled for half an hour and your favorite mushroom dishes are prepared: roast, soup, autumn “roast” with potatoes.

Late oiler

Delicious sweet boletus also fits the definition of “autumn mushrooms.” They are most often collected under coniferous trees: pines, spruces. The hunt can last almost until the first frost, that is, right up to December. Look for mushrooms on a yellow stalk with a brown oily cap in open spaces (edges, clearings).

The main advantage of harvesting boletus in the autumn is the absence of worms in them. This property, by the way, applies to all autumn edible mushrooms. They are not affected by worms when it is cool outside, so it is pleasant to collect them; practically nothing is thrown away

Before cooking, the late butterdish should be thoroughly soaked and then boiled. A variety of dishes are prepared from mushrooms: they are fried with onions and spices, boiled in soup with sour cream, marinated with garlic and dill, and salted with blackcurrant leaves. This mushroom is good in all dishes!

Autumn mushrooms. Safety regulations

• Do not put a mushroom in the basket that you are not sure is edible and safe for health. It’s better to play it safe once again and leave the fungus where it grows;
• Go hunting early in the morning in order to have time to collect a rich harvest before the evening twilight. And at dawn, mushroom caps, shiny with dew, are better visible;
• do not take even the most beautiful and large mushroom specimens growing in roadside strips, on the sides of roads and highways. Mushrooms are better than sponges at absorbing everything from environment their habitat, that is, the entire periodic table will be in abundance in roadside mushrooms, and this already threatens severe poisoning;
• try to preserve the mycelium - the root of the mushroom, that is, do not tear the mushroom, or even cut it off, but twist it until the stem separates from the mycelium;
• Use the correct container for collecting and carrying mushrooms. The ideal option is a basket, a basket, a box, but not a metal bucket that oxidizes the “mushroom catch”;
• go on a “quiet hunt” in the company of knowledgeable people, experienced mushroom pickers. Then a walk for mushrooms will bring pleasure and health benefits. After all, you can only learn to distinguish edible, safe mushrooms from their poisonous counterparts through practice.

Collect either summer or autumn mushrooms, eat them and make preparations from them. And try growing them at your dacha: in a greenhouse, in a garden, on stumps. It's interesting, tasty and healthy!

The peak mushroom season begins in autumn. What mushrooms can be collected in early and late autumn? We'll tell you in this article.

Autumn is generous with the gifts of nature. At this time of year, you can enjoy not only fragrant apples, pears, and vegetables from the garden, but also diversify your menu with mushroom dishes.

Important: “Silent hunting” is what mushroom pickers call their hobby. Why? Because they usually go out to pick mushrooms in a friendly group. And this is a very exciting activity.

Many people believe that mushrooms only grow in autumn. In fact, this is not entirely true. Mushrooms grow in both spring and summer, and some even in winter. It’s just that in the fall, thanks to the wet weather, a huge number of them grow.

The month of September is good because you can still collect summer species mushrooms, but traditionally autumn ones are already appearing.

Traditionally, the September types of mushrooms include the following:

There are many subspecies of honey mushrooms. Among them there are edible and poisonous, sometimes it is difficult even for an experienced specialist to distinguish. Some mushroom pickers do not consider these mushrooms edible.

Picky mushrooms that can be found in mosses or under grass. Chanterelles grow throughout the fall. The chanterelle's leg has folds, and the cap may be irregularly shaped and curved outward. All types of chanterelles are considered edible or conditionally edible. False chanterelles are considered edible. Their hat is much brighter than that of ordinary foxes.

Chanterelles

Porcini

It is also called boletus. You've also probably heard the name "king of mushrooms". The mushroom is named porcini because its white flesh does not darken when cut. The diameter of the cap ranges from 5-20 cm.

In wet weather, the cap can be slippery; in dry weather, it can become cracked and dry. If you turn the mushroom over, you can see that the flesh is porous. The color of the cap darkens as the mushroom ages, from white to brown. The leg is dense and fleshy.

“King of Mushrooms” - Boletus

Variety porcini mushroom- dubovik

The boletus has a light leg that widens downwards with dark inclusions. The hat is medium brown in color. The boletus grows in birch or mixed forests. But you can also find it in a spruce forest, where there are interspersed birches. Loves moist soil, but warmed by the sun.

In addition to the above, other mushrooms also grow abundantly in September:

• Milk mushrooms
• Butter
• Mokhoviki
• Saffron milk caps

Video: How to pick mushrooms correctly?

What edible mushrooms are collected in October: list, photos, names

In October, before frost sets in, you can collect decent baskets different mushrooms. Although the number of mushrooms in meadows and forests will not be as record high as in September. In October, it is worth looking for mushrooms near stumps and under trees.

Still available this month porcini mushrooms, boletus, boletus.

In October, the following mushrooms grow abundantly:

1. Saffron milk caps
2. Bitters
3. greenfinch

Saffron milk caps

Saffron milk caps grow in spruce forests. The second name for saffron milk caps is spruce trees. Saffron milk caps have a concave cap, the edges are slightly bent, inner side lamellar caps. The cap of these mushrooms is smooth and slippery. The pulp is orange. Rizhiki are one of the most delicious mushrooms. They can be fried, salted, and dried.

Milk mushrooms

These mushrooms, like others, are divided into two types: conditionally edible and edible.

TO conditionally edible relate:

• bitter milk mushroom (bitter)
• milk mushroom yellow
• milk mushroom white (real)
• milk mushroom parchment
• milk mushroom black

TO edible:

• marsh milk mushroom
• bluish milk mushroom
• camphor milk mushroom

These mushrooms may differ in the color of their cap. Milk mushrooms reach large sizes - up to 20 cm in diameter. The milky juice is white, abundant. As it ripens, the flesh of the milk mushroom becomes brittle and crumbles easily.

Important: The term “conditionally edible mushrooms” does not mean that they cannot be eaten. Can. Only first it needs to be processed: frying, boiling, drying, salting. As for edible mushrooms, it is believed that they can be eaten raw.

What edible mushrooms are collected in November: list, photos, names

November is the latest autumn month. The first frosts begin this month, but you can still collect a basket of late mushrooms, such as:

• greenfinch
• Oyster mushrooms
• Butter

Butter

Butterflies get their name from their slippery, sticky, oily cap. The hat is brown, porous on the back side. This mushroom is very nutritious. The oiler loves coniferous soil, but there must be bushes and grass.

There are deciduous, swamp, and cedar boletus. Late boletus can be recognized by its richly colored cap with yellow flesh. Late boletus hides in mosses.

Has a long thin leg. The leg is hollow inside. Externally, garlic mushrooms are similar to honey mushrooms; they can be distinguished by the characteristic smell of garlic. Hence the name. When cooked, the smell disappears, when dried it intensifies.

The latest mushrooms in autumn in November: list, photos, names

In late autumn you can find:

• Talkers
• Zelenushki (rows)
• Oyster mushrooms

Oyster mushrooms

Oyster mushrooms grow at once “as a whole friendly company.” You can find them on trees. Oyster mushrooms are also grown in industrial scale. Oyster mushrooms have a soft cap with soft gray skin.

Talkers

The caps of the talkers are thin, these mushrooms themselves are small, but fragrant. Talkers grow on soft litter, shallow. Among the varieties of talkers, there are many poisonous ones, so it is recommended only for experienced mushroom pickers to collect them.

Mushroom talker

greenfinch

Greenfinches grow in dry pine forests. They can be found singly or in groups. These are the most late mushrooms, grow until frost. After treatment, the greenish color does not disappear. If you eat a lot of greenfinches, you can get poisoned. Therefore, it is better to consume them in moderation.

How quickly do mushrooms grow after rain in the fall?

Important: For mushrooms to grow, the soil must be well saturated. It is important that it is warm for some time. Such conditions are favorable for the growth of mushrooms.

Mushrooms grow in different ways. For example, boletus may appear 10 hours after rain. Other mushrooms, especially late autumn ones, will have to wait up to 12 days.

Experienced mushroom pickers are sure that it is not necessary to wait 12-14 days after the rain, you just need to know the good places.

It is also important to go to pick mushrooms when they reach the required size. On average, mushrooms reach medium size in 3-6 days. Full growth up to 12-14 days.

At what temperature do mushrooms grow in autumn?

High temperature (30-35°) inhibits the growth of fungi. The mechanism of mushroom growth is such that the mycelium begins to develop at a temperature of 20-25°. During this time it should rain, the mycelium should be saturated nutrients. And only at a temperature of 6-10° the fruiting body actively grows.

It happens that mushrooms grow in waves after each heavy rain. But it doesn’t happen year after year. It also happens that the year does not indulge in a mushroom harvest. Many mushroom pickers say that mushrooms have their own quirks.

Picking mushrooms is not only a useful activity, but also an exciting one. For many people, quiet walking through forests and beautiful places calms them down. Don’t forget to arm yourself with a knife for cutting mushrooms and a basket, or maybe several.

But if you decide to go mushroom hunting and don’t know whether this mushroom is edible, it is better to ask an experienced mushroom picker to help. Almost all types of mushrooms have false counterparts, which can be extremely dangerous to your health and life.

Video: How to distinguish edible mushrooms from poisonous ones?