Mushroom dishes description of mushrooms. Types of mushrooms. About the classification of mushrooms

We invite you to familiarize yourself with the classification of mushrooms, in which we will talk about edible, inedible, conditionally edible and poisonous types of mushrooms.

Edible mushrooms

All mushrooms that cannot cause harm to health and do not require heat treatment before consumption are classified as edible. Most edible mushrooms have good taste, and some are even considered delicacies. Total number edible species mushrooms reaches several thousand.

Conditionally edible mushrooms

Conditionally edible mushrooms can have high nutritional value, but they cannot be eaten raw. The fact is that such mushrooms usually have a caustic or bitter taste, or contain a weak poison. All this is not a reason to refuse them, because such features can be eliminated through culinary processing (soaking, boiling, etc.), after which the mushrooms become completely edible.

By following the links you can see the description conditionally edible mushrooms from the picture: , Giant String, Pink Volnushka, Speckled Dubovik, Black Chest, .

Inedible mushrooms are usually called all mushrooms that do not contain toxic substances, but are not eaten for various reasons. Most often, mushrooms fall into the category of inedible due to their unpleasant taste and smell, hardness of the pulp, insufficient knowledge, small size and structural features of the fruiting body.

By following the links you can see the description inedible mushrooms from the picture: Ravenel's Mutinus, Common Puffball, Golden Pheolepiote, Red Reticulum.
To learn about other mushrooms in this category, visit the section.

Poisonous mushrooms

Poisonous mushrooms are characterized by the presence of toxins in them that provoke a variety of poisonings. Based on the effects of toxic substances on the human body, poisonous mushrooms are divided into three types: those that cause food poisoning, those that disrupt the functioning of the nervous system, and those that are deadly poisonous. Of the more than 5,000 mushrooms growing in Europe, only about 150 are considered poisonous.

About the classification of mushrooms

Finally, I would like to say that the classification of mushrooms in different countries may differ. There are mushrooms that in Russia will be classified as inedible, but in other countries they may well be classified as edible. Also, authors of books about mushrooms sometimes disagree about the edibility and toxicity of some mushrooms. Therefore, if you have even the slightest doubt about any mushroom, you don’t need to take it!

Mushrooms sprout throughout the area Russian Federation from the beginning of spring until the first frost. And in some regions where the temperature does not fall below 0 degrees, winter mushrooms delight mushroom pickers even in the cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all the breeds not only by description and pictures, but also visually. But what should beginners do who don’t know most of the popular mushrooms, but want to make quiet hunting their hobby? As an option, find out the names of mushrooms with pictures, finding out which mushrooms are edible and which are inedible based on the description with the photo.

Today’s article contains the most popular types of mushrooms with detailed descriptions and distinctive features that tell how to distinguish false and poisonous species from conditionally edible and edible mushrooms. Useful information contained in in brief, can become not only useful in studying, but also a lifesaver and an extra reminder during a quiet hunt.

Classification of mushrooms

The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also into classifications. The criteria divide mushrooms according to the structure of the cap into three types:

1) spongy or tubular - on the reverse side they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.

Mushroom season and germination sites

You can find mushrooms even close to the roadway. True, you should not collect the gifts of nature near contaminated areas. Mushrooms are like a sponge that absorbs toxins and poisons. Therefore, in order not to harm your health, doctors always urge collection only in places remote from the city. The absence of factories, roads and waste accumulations will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is better to start the hunting season in forest areas, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous bed. After all, clean air, the absence of garbage, a favorable climate and fertile soil allow mushrooms to grow in large quantities.

The very first harvest appears in the spring. From mid-April, mushroom pickers go hunting for morels and strings. In the month of May, little boletuses (boletus and boletus) appear, May row, champignons, raincoats and russula.

In summer, there are many times more mushrooms. Honey mushrooms and saffron milk caps begin to appear in the coniferous forests, in the vastness of the fields and deciduous forests- honey mushrooms, as well as russula and semi-white mushrooms. Next door to edible gifts The forests are home to fly agarics and toadstools.

From the end of summer you can find Assumption honey mushrooms, boletus, porcini and Polish mushrooms, volushki and milk mushrooms.

In autumn, noble species predominate: chanterelles, honey mushrooms, boletus, saffron milk caps and milk mushrooms.

IN winter period When the temperature is between 0 and 10 degrees Celsius, winter honey mushrooms can be found in forest areas.

Useful properties of mushrooms

Regardless of the type of mushroom, we can generalize that all edible and conditionally edible varieties consist of 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. Only three varieties of mushrooms can be considered an exception to the rule, and then only in dried form. We are talking about boletus, aspen and porcini mushrooms.

1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes mellitus and kidney diseases.

2) Fresh mushrooms are low-calorie and suitable for dietary nutrition.

4) A rich number of vitamins, amino acids and microelements allow you to saturate the body with everything you need.

5) Some breeds are used for folk treatment of many diseases.

Edible species, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will prevent confusion valuable species with false ones.

Porcini

Boletuses are the most valuable representatives of edible mushrooms. Due to its usefulness, rich taste, pleasant aroma and large size, cooking and eating them is a pleasure. They do not require heat treatment and are prepared without pre-cooking. You can use them to prepare any dishes of Russian cuisine, from light soups to delicious appetizers. In addition, boletus mushrooms can be dried, frozen and used for winter preparations.

You should be extremely careful when collecting porcini mushrooms. Beginners should learn to distinguish boletus from their false and poisonous counterparts. We are talking about gall and satanic mushroom.

Boletus

The category of obabaceae includes boletus. They have a reddish-red cap that resembles a half circle and a fleshy leg. On the back of the hat there is a spongy surface that resembles small tubes pressed together.

boletus

Another edible mushroom from the category of fungi. His distinctive feature is a dark hat Brown, a light leg with black spots and light-colored flesh that changes color to blue when cut.

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on the back of the cap, others are grayish or dirty beige.

Dubovik

Fans of porcini mushrooms will definitely like oak mushroom. A massive mushroom with a large rounded cap and a fleshy stem, they have delicate lemon pulp. Unlike its false brother, the satanic mushroom, it has a less intense color, but turns blue in the same way when cut.

Chanterelles

The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty species that are of great value to mushroom pickers. Chanterelles are one of those breeds that require special attention.

Distinctive feature false chanterelles The color scheme will depend on the edible rocks. Real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.

Butter

Easiest to define. They have a mucous surface on the cap. The thin film covering the cap is removed during cleaning to continue the heat treatment of the harvested crop.

False oil has purple shade, less often - dark, close to black.

Mosswort

Another name of a mushroom with a picture that a novice mushroom picker should know is flywheel. In young individuals the cap is velvety, but with age it becomes cracked, from greenish to burgundy. When cut, the pulp does not change color, remaining exactly the same.

The place of growth is a cushion of moss.

Champignon

Honey mushrooms

The most popular are Uspensky honey mushrooms, which grow in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the stem and a light brown tint.

Meadow mushrooms are small and grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of cottages and village plots. Less often, they are found on paths.

Russula

There are many varieties of russula. They are not recommended for collecting by beginners, who may confuse edible and conditionally edible varieties with false doubles. This caution especially applies to red and purple russula.

Raincoat

It is difficult to confuse puffballs with other mushrooms. Small balls white with pimples, edible only at a young age, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a firecracker. It’s not for nothing that people call them gypsy dust.

Saffron milk caps

One of the most expensive and delicious gifts of the forest is saffron milk caps. Most often they grow in coniferous forests. Young pines and spruces are favorite places for the germination of saffron milk mycelium.

These mushrooms are orange-red in color. Under the cap, the ribbed surface may be green or bluish.

Pink wave

Slightly similar to a saffron milk cap - a pink wave. True, unlike it, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.

Cobweb

Umbrella

Repulsive appearance is often deceiving. Umbrella or pop in common parlance, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Rows

Stitches and morels

They germinate in spring. They have a “brain-shaped” forum cap. Some are more elongated, others are short. Abroad, the lines are classified as inedible and even poisonous mushrooms. In Russia, there have been no cases of poisoning, and they continue to be collected along with other edible mushrooms.

Oyster mushrooms

Most simple mushrooms, both for cultivation and for collection, is oyster mushroom. It grows on trees from the beginning of spring and bears fruit until the first frost. Less commonly, mushrooms survive even after a period of dormancy.

Birch sponges

In spring you can enjoy the harvest of birch sponges sprouting on birch trees. When young, they are edible and incredibly tasty.

Pictures of mushrooms with names: edible and inedible, photo:

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A trip to the forest is almost always accompanied by collecting forest berries or mushrooms. And if we have already studied, let’s now move on to mushrooms.

Mushrooms are a very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in middle lane– in Russia and Canada.

The biological species is of particular value due to its composition: Their high protein content allows them to replace meat. Unfortunately, the high chitin content guarantees a more complex and lengthy process of digesting mushrooms.

What types of mushrooms are there: types, description, photo

People are accustomed to calling the stem and cap, which are suitable for food, a mushroom. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.

List of inedible mushrooms

For all its diversity, the world of mushrooms is only half useful for humans. Other species are dangerous. Unfortunately, the types of mushrooms that can cause enormous harm to humans are not much different from their healthy and tasty counterparts. The only way to guarantee your safety is to collect and eat only familiar mushrooms.

They are classified as dangerous.

1. The pig is thin. Can harm the kidneys and change the composition of the blood.
2. Gall mushroom. Similar to white, differs in black mesh on the base.
3. Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with champignons. It differs from the latter in the absence of a skirt and white plates. Edible mushrooms have colored plates.
4. Fly agarics. The most famous of dangerous mushrooms. There are many subspecies, the classic one has a red speckled cap, and there may also be yellow and white caps. There are also edible subspecies, however, experts urge not to eat any of the fly agarics.
5. Row. It has several varieties that are equally dangerous to humans.
6. False scent. It looks like its edible counterpart, except for the skirt on its legs. Dangerous mushrooms do not have it.
7. Talker. It has a hollow stem and a small cap. Does not have a strong odor.
8. Fiber fiber. Grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.

Kira Stoletova

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

Classification of mushrooms

The criterion of edibility was taken as the basis for the classification. The entire kingdom was divided into:

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

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

Inedible mushrooms: they are divided into hallucinogenic and poisonous. The former cause hallucinations after consumption, while the latter are deadly. If you consume large quantities of hallucinogenic mushrooms, a person risks dying. For collection, use and distribution hallucinogenic mushrooms are subject to criminal liability. Hallucinations are images that appear in a person’s mind without the presence of the so-called. external stimulus. They are caused by a special chemical composition, which includes muscarine, psilocybin or psilocin.

Irina Selyutina (Biologist):

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

1. Deadly poisonous: are characterized by a pronounced plasmatoxic effect, because They contain the following toxic compounds: phalloidin, phalloin, phallocin, phallizin, amanitins, amanin, orellanin, etc. These include: pale grebe, fringed galerina, stinking fly agaric, plush cobweb.
2. Fungi affecting nerve centers: they necessarily contain muscarine, muscaridine and other toxins with neurotropic effects. This group includes: fibers, whitewashed talker, panther fly agaric, lemon fly agaric, pink mycena, etc. The effects of toxins are not fatal.
3. Mushrooms with a local stimulating effect: the group includes the vast majority of species, the consumption of which causes mild poisoning with gastrointestinal disorders. Among them: sulfur-yellow false honey fungus, brick-red false honey fungus, toad row, etc. Poisoning with mushrooms belonging to this group is extremely rarely fatal.

There is another classification according to which mushrooms are:

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

In a separate group are truffles and morels, which are also called “snowdrop” mushrooms. Morels got their name from the fact that they appear in forests at the end of winter, along with the first forest flowers.

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

Edible varieties

Boletus

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

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

Oyster mushrooms

The peculiarity of oyster mushrooms is that they grow on trees and are considered wood-destroying mushrooms. Although most members of the fungal kingdom that grow on trees are of the opportunistically edible variety, oyster mushrooms are edible. The colony organism is a large number of thin, flat-shaped caps, which are arranged in rows one above the other. The skin covering the caps, which look like small saucers, is colored grey colour. The special thing is that they are easy to grow at home. They will not grow on the ground, because... They are not saprophytes, much less mycorrhiza-formers. The substrate for them is prepared from wood and other components, or tree stumps are used. At the break, the color of the fruiting body remains unchanged.

In order for oyster mushrooms to produce a harvest, conditions are created that are as similar as possible to their natural habitat.

Volnushki

Volnushki come in white and pink. The pink variety is called rubella. Her hat is concave in the center, the edges are slightly curved outward. The diameter of the round cap, covered with a thin skin, is 6-8 cm. The fruit body has a pleasant taste and a faint resinous odor. A white acrid milky juice appears on the cut. It grows in forests and meadows and loves moss.

Chanterelles

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

Irina Selyutina (Biologist):

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

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

Butter

In nature, there are many types of butterflies, in particular the true m., the cedar m., the gray m., the white m., the larch m. and the yellow-brown m. The list of these varieties of tubular mushrooms can be continued. They are all similar in appearance. The mushroom grows on sandy soils and selects deciduous forests. The flat cap, painted light brown, has a tubercle. The thin skin, covered with the juice of a mucous structure, is easy to separate from the fruiting body. The leg is painted cream color.

Honey mushrooms

There are meadow, winter, summer and autumn varieties. They grow in groups. You will be able to find mushroom “family” groups near trees and stumps. On thin leg, there is a tubular rounded cap. The boletus is colored cream and light brown. The leg is the same color as the hat and is decorated with a skirt.

Boletus (Redhead)

Boletuses, or redheads, should be looked for, as popular wisdom says, next to the aspen trees. On a thick and downwardly widened stem there is a cap of a regular hemispherical shape. The hat is colored cream, dark brown, less often yellow. The leg, on which there are small dark scales, is white.

Saffron milk caps

Saffron milk caps grow in coniferous forests. On the cylindrical leg there is a concave cap resembling a funnel in shape. There is a coniferous smell, which the fruit pulp absorbs from the resin secreted by coniferous crops. The fruits grow in large quantities in the Ukrainian city of Liman (until 2016, Krasny Liman, Donetsk region).

Conditionally edible mushrooms

There are fewer conventionally edible varieties of mushrooms than edible ones. On the territory of Russia, the most common mushrooms found are milk mushrooms, green mushrooms (green rows), morels, serushkas (serukhi), certain types of truffles and russula, and some varieties of fly agarics. Rows grow in clusters, sometimes forming mushroom paths. Less common are the hare's moth, pig's ear (cow's lip, pig's ears), pink trumpet, gray-pink fly agaric, variegated hedgehog mushroom (elk's lip), "chicken" mushrooms (ringed cap) or yellow tinder fungi. The gray-pink fly agaric needs preliminary heat treatment at a temperature of at least 80 ° C in order to destroy the hemolytic rubescenslysin that is part of it and poses a danger to the body. This compound is capable of affecting blood cells - erythrocytes and leukocytes - destroying their cell membranes. This compound can manifest its abilities when it enters the blood directly.

Milk mushrooms

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

greenfinch

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

Morels

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

Before consumption, morels undergo long-term heat treatment.

Inedible mushrooms

This category should be avoided. They cause death even when consumed in small quantities. The most dangerous are the pale toadstool, the red fly agaric and the satanic mushroom. Powerful hallucinogenic mushrooms include red fly agaric, blue-green stropharia, and paneolus bell-shaped. Less common are bear's sawfoil, hebeloma, variable arctic fox, panther fly agaric (panther), orange or orange-red web spider, common stitch (mushroom-“brain”), multi-colored trametes (tinder fungus).

Differences between edible and inedible mushrooms

When going on a silent hunt, you need to know the main differences between edible and inedible varieties:

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

It is worth putting in the basket those items that are familiar.

Unusual varieties

There are varieties with unusual appearance. These include the blue mushroom, bleeding tooth (the mushroom body is covered with drops of a red compound), the red lattice mushroom, bird's Nest(mold), lycogala (wolf's milk), combed hedgehog, giant bighead, devil's cigar (Texas star). Some of them are found everywhere, others grow in certain countries.

Sometimes groups of mushrooms grow in forests in the shape of a circle, which is popularly called the “witch’s circle.” Previously, many associated this phenomenon with magic. Science has given a logical explanation for this phenomenon. Sometimes the mycelium grows equally quickly in all directions. When the main mushroom growing in the center dies, new ones grow along the edges of the mycelium, forming a circle and absorbing all nutritional compounds from the soil. As a result of this, a circle appears to be trampled under the feet of some unknown person (and in the Middle Ages there was no doubt that a witch did this) in a very inaccessible place for people, with mushrooms growing along its edges (like an arena barrier).

Medicinal varieties

Ganoderma, maitake (Grifola curly) or mutton mushroom, kombucha have medicinal properties. In oncology, red camphor mushroom, also called antrodia camphor, is widely used. It grows in Taiwan and is a treasure of the country. It contains substances that eliminate tumors. Not only does it help fight cancer, but it also gets rid of toxins.

The exotic species iiitake (Japanese mushroom) is also of interest to doctors. It can be grown on garden plot or in a greenhouse. Japanese and Chinese doctors have long known about it medicinal properties. In its homeland it is called the “elixir of youth” and is used to treat various diseases.

Black muer mushrooms, which grow on trees, are also popular in the modern world. They are rarely found in Russia. The dried black fruiting bodies resemble charred paper. Their use in cooking is no different from preparing forest boletus. Black mushrooms taste like seafood.

There are also varieties about the edibility of which there is currently no accurate data, i.e. Some people collect them and are happy, while others pass by with caution. These include the bright red Sarcoscipha. These small mushrooms are shaped like deep red cups. The diameter of the bowl does not exceed 3 cm, which is why they are not of interest to mushroom pickers. Appear in forests in early spring.

The smallest mushroom in the world is the slime mold, and the largest grows in the USA and is called armillaria, or dark honey fungus. Most of it is located underground (mycelium) and occupies about 900 hectares in the territory national park Malheur, which is located in eastern Oregon.

Conclusion

Mushrooms are a large kingdom containing a huge variety of species. Forest gifts - mushrooms - are collected carefully so as not to put poisonous representatives of the group into the basket. They will appear after the spring rains. There is no point in going to the forest earlier.

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

Signs

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

The nutritional value of edible mushrooms falls into four categories, from high-grade to low-grade mushrooms.

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

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

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

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

Conditionally edible

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

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

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

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

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

Kinds

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

Tubular

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

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

Among the edible tubular mushrooms there are many poisonous look-alikes. For example, safe White mushroom can be confused with inedible gall. Before picking, you should carefully study the characteristics of edible fruits.

Most popular edibles

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

1 Porcini mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. Inner side The cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.

Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.

2

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

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

3

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

The mushroom grows in the forest, in loose soil, and is sometimes found near swamps. Optimal time For Mokhovikov Cathedral, the period from July to October is considered.

4

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

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

5 Common boletus

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

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

6

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

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

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

7

The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.

Can be found in forests, particularly mixed or deciduous ones. They are usually collected from August to October.

8

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

Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.

Most often seen in deciduous forests, between July and September.

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

1 Oak olive-brown

The caps are large and brown. The internal structure is porous and changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.

Usually grow near oak forests. Oak trees are collected from July to September.

2

It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled oakberry is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. It produces a harvest from May to October. Peak fruiting occurs in July.

Read more about oak trees.

3 Chestnut mushroom

The hat has a round shape and is brown in color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is white in color. Has a faint smell of hazelnut. The stem is similar in color to the cap, thinner at the top than at the bottom. The mushroom must be dried before eating.

Found near deciduous trees from July to September.

4

The cap of this mushroom is most often flattened. The color is reddish-red-brown. The skin is difficult to separate from the cap. The pulp is dense, elastic, pale yellow in color. Turns pink when cut. After cooking, the mushroom turns pinkish-purple in color. The leg is tall, cylindrical, usually curved. The color of the stem is similar to the cap. Most often they are boiled before eating, salted or pickled.

Can be found near the pine trees. Distributed from August to September.

5

The hat is round and convex. It flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. It has a distinct pungent taste. These mushrooms have a short, moderately thin stalk. The color of the stem is almost the same as that of the cap, but lighter.

The mushroom is used in powdered seasoning form as a substitute for pepper. It cannot be eaten in any other form.

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

Lamellar

Lamellar mushrooms are called because of the cap, the inside of which is permeated with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap throughout inner surface mushroom.

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

Most popular edibles

The most famous edibles lamellar mushrooms are given in this list:

1 Chanterelle

It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.

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

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

2

The cap is covered with rings and may be concave towards the middle. Has light Orange color. The pulp is also almost orange in color and has a dense structure. The leg is small, identical in color to the cap.

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

3

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

Can be found in deciduous forests, on woody surfaces. It is recommended to look for honey mushrooms from September to November.

Honey fungus has it too dangerous double – false honey fungus. Its differences lie in the absence of a ring on the stem, its color is olive or almost black, more saturated.

4

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

You can see russulas in mixed forests, from June to November.

5

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

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

6

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

Can be found mainly under coniferous trees, sometimes under birch or oak. They are usually collected between July and October.

7

The shape of the cap is dome-like and has a yellow-brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.

Distributed in coniferous forests. Collected from June to October.

8 Honeycomb-shaped row

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

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

9

It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.

They grow in mixed forests or meadows. It is recommended to collect from June to September.

10

Hat ear different shapes, has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.

They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.

The most popular conditionally edible

Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:

1

The hat is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.

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

2

The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.

3

In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.

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

4

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

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

5

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

Found under beech or oak from June to October.

6

The hat is light and completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.

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

7

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

It grows in coniferous forests and is found from June to October.

8

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

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

9

These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.

They grow in groups, under pine needles or birch. Collected between July and October.

10 Gorkushka

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

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

Marsupials

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

Many mushrooms of this species are conditionally edible. Among the absolutely edible ones we can name only black truffle.

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

Black truffle is considered a delicacy.

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

Conditionally edible marsupial mushrooms include:

1

The fruiting bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.

Found among coniferous trees in the cold season.

2 Regular line

The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of more bright colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.

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

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

3

The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption after boiling or drying.

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

4

The fruits have a lobe irregular shape, while the leg fuses with the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.

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

5 Otidea (donkey's ear)

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

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

Marsupial fungi also include yeast, which is often used in confectionery.

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

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