Mushrooms growing in a pine forest. Edible mushrooms for the seasons: for whom there is a place in the basket in spring, summer and autumn. How to distinguish edible mushrooms from inedible

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, whose photo and name you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible ones. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will find out what edible mushrooms are, what types they are divided into, where they grow and how they look, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). All these are hat mushrooms, they make up only a small part of a vast kingdom.

They can be divided according to many criteria. The structure of the cap is of the greatest importance to us, since sometimes it differs in twins.

Share:

• tubular (spongy) - the bottom of the cap consists of the smallest tubes, resembles a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) - shriveled hats.

You can also divide forest gifts by taste, by the method of spore formation, shape, color, and the nature of the surface of the cap and stem.

When and where do mushrooms grow

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in humus-rich soil that warms up well. The gifts of the forest do not like strong waterlogging and excessive dryness. Best Places for them in a clearing where there is a shade, on the edges, forest roads, in plantings and copses.

If the summer is rainy, mushroom places should be looked for on a hill, and if dry, near trees in the lowlands, where there is more moisture. As a rule, specific species grow near certain trees. For example, camelina grows near pines and spruce; white - in birch, pine, oak; boletus - at the aspen.

Mushrooms in different climatic zones appear in different time, one after another. Let's analyze the middle band:

• The first spring forest harvest - lines and morels (April, May).
• In early June, boletus, boletus, boletus, russula appear. The duration of the wave is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years, there is no break between the June and July waves. Since July, the mass appearance of the mushroom harvest begins.
• August is marked by the massive growth of mushrooms, especially ceps.
• From mid-August and early autumn, chanterelles, mushrooms, milk mushrooms grow in huge families in favorable weather.

IN deciduous forests the main season lasts from June to October, and from November to March, winter mushroom can be found in the forests. More common in the steppes field mushrooms: umbrellas, champignons, raincoat, meadow mushrooms. The season is from June to November.

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called "forest meat" or "forest bread".

The nutritional value:

• Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are significant part diet, however, due to the content of fungin, it is better to exclude them from the menu for people suffering from diseases of the kidneys, liver and gastrointestinal tract.
• Carbohydrates in "forest meat" is much less than protein. Mushroom carbohydrate differs from vegetable and is absorbed better, much like milk or bread.
• Fatty substances are absorbed like animal fats by 92-97%.
• The composition contains tartaric, fumaric, citric, malic and other acids.
• The composition contains a large number of vitamins PP, B1, A. Some varieties contain B2, C, D.
• Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
• The composition contains trace elements - zinc, fluorine, manganese, iodine, copper.

Edible gifts of the forest have many benefits, since ancient times they have been used to treat diseases. Now it is useful tasty food, and vegetarians replace them with meat.

Mushrooms are able to increase immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. Learn more about contraindications and useful properties mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible? After all, almost everyone knows boletus, but rare and unusual specimens are found in the forest. There are many ways.

For example, in my childhood I had an interesting encyclopedia with pictures and descriptions, plus I always went to the forest with experienced mushroom pickers. By the way, this is the best idea, take with you to the forest, a person who understands mushroom matters.

A few general tips:

1. Take a closer look if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from twins.
3. Learn the colors, white and greenish often indicate a poisonous lookalike.
4. Do not taste mushrooms, they are not always bitter, for example pale grebe, a little sweet. Such an experiment can result in poisoning.
5. On false and poisonous twins, a skirt is often found.

These are just a few of the signs. Basically, each pair of twins has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and the name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

The mushroom king has a light leg, the sponge under the cap is cream and white. If you break the hat, it will not darken. He has several false and poisonous twins. For example, in a satanic mushroom, the fracture will turn blue, and in the gall it will turn pink, the broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.

Boletus (boletus)

The color of the cap varies from dark brown to light beige. has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its hat is gray or pinkish.

Quite a massive mushroom with a velvet cushion-shaped cap, with lemon-yellow flesh. The leg at the base is red, and turns blue at the cut. It is confused with a satanic mushroom, but it is lighter in color.

A real chanterelle has a color from pale pink to orange, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color is from orange to red. The edges are jewelry smooth, and when broken, juice is released white color.

Maslyanyk - yellow mushroom, which has a slippery spongy hat, which is connected to the leg by a film. False butterflies have a dark hat, sometimes with purple tint, under it plates. The peel of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In "youth", his hat is convex velvet, and over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg is without any inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the flywheel is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Mushroom grows in well-lit places. You can confuse a popular mushroom with a pale toadstool or a smelly fly agaric, and they are deadly poisonous. The toadstool has light plates, but there is no skirt under the hat.

There are light cream and brown shades, they have skirts on the leg, and scales on the hat, they are lamellar, grow on stumps. False mushrooms are brighter, they do not have a film ring.

In young russula, the hat is spherical, while in mature ones it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The flesh is crisp and white, changing color when cut. If the russula is bright red or purple, most likely you have a double in front of you.

Raincoat (hare potato, fluff)

A real raincoat is shaped like a ball, often on a small leg. Its color is white or beige. The pulp is dense, white. In the false puffball, the flesh has a purple hue, the skin is dark.

Often grow near pines and larches. The hat eventually begins to resemble a funnel, its color is orange, red or bluish-green. She is smooth and sticky. The slice will turn green over time.

It has a flat pink cap with a depression in the center and a discreet circle pattern, the edges of which are bent inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Twins often have scales, a greenish color, distinct from the white flesh.

Cobweb (bog)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult cobweb resembles a toadstool. False doubles have an unpleasant odor irregular shapes and covered with scales.

The umbrella got its name due to the long stem and characteristic form hat, at first the shape is spherical, then resembles an umbrella. The color is white, with a hint of beige, a darker spot in the center, and the surface is cracked. Plates darken with age. Many twins that differ in color may have a pungent odor and loose flesh.

Talkers

The cap of the govorushka at first has a hemispherical shape, then it is depressed, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The flesh is white, dense, although it loosens with age. False talkers are white.

Ryadovki

Your name agaric mushrooms deserved, because they grow in rows or circles (witch circles). The cap of a young rowing resembles a ball, and then straightens. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, mucous. The leg is velvety, often has a pink-brown color. Toxic doppelgänger has dirty grey colour, be careful!

Stitches

The lines are most often found in pine forest, due to possible frosts, black spots appear on his hat. The cap itself grows together with the leg, has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the lines, the lighter the hat. The leg is also not even, and the flesh is white and breaks easily.

Morel

The surface of the morel cap, as if all in cells, is ovoid in shape. Its color is greyish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from the egg, emits an unpleasant odor and is covered with mucus.

oyster mushrooms

Oyster mushrooms grow on a tree, under each other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, the color is gray with a purple tint. The plates are frequent, dense, have a gray color. The edges are concave, the legs are short, dense. False oyster mushrooms are brighter and of other shades.

Now you know how to test a mushroom and find out if it is edible or not. You can go to the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decompose.

Video - edible mushrooms with a description

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Before moving on to the story of the places where porcini mushrooms grow, it would not be superfluous to mention that the phrase " White mushroom"- collective, and implies not one specific fungus, but several. Their number, as it turned out, is not limited to ten. In total, there are 18 subspecies, 4 of which are even trying to be defined as independent, separate species. Most of these mushrooms belong to the genus Borovik, but by a lucky chance, among the “noble” there was also one “mishandled Cossack” from the genus Obabok (white boletus) - because of the light color of its hat. For the average mushroom picker, this information may seem scientifically boring, if not completely useless, but it significantly explains why porcini mushrooms grow in a variety of forests - from coniferous to deciduous.

Forests of white mushrooms

The variety of forests in which porcini mushrooms grow is explained by the fact that their various subspecies "make" an alliance - and very mutually beneficial - with the most different trees. And they grow exactly where these trees are.

It would seem that to search for places where mushrooms should be found in fat herds, it is enough to write down the list of trees to which they gravitate and carry it with you on outings. But no - due to pickiness to the conditions, the lion's share of all varieties of porcini fungus turned out to be noticeably "more legible" than the same boletus and other aspen mushrooms. Give them not only “your” symbionts (moreover, of a certain age), but also specific soil, as well as characteristic thermal and humidity conditions. That is why porcini mushrooms do not grow anywhere, but only in special forests. Here we will now consider them in detail.

coniferous forests

Let's start, of course, with conifers, because these forests are most dominant in the temperate zone of the planet's northern hemisphere, especially in its extreme northern part. In addition, they are the most characteristic landscape where white mushrooms grow.

Pine forests

Photo 2. Mountain pine forest rich in porcini mushrooms.

These forests usually have white mushroom pine, entering into symbiosis is understandable with which tree, less often with spruce and other (including deciduous) species. It differs from other boletus mushrooms in its sugary brown hat and stem, sometimes also having a brownish tint. The soil loves with sand, or loamy, but in no case waterlogged. That is, the fungus definitely avoids swamps and damp lowlands, preferring dry forests to them. In the mountains, he loves to "climb" higher - there, you see, the conditions for him are the best.

It is possible to calculate the places where pine porcini mushrooms grow not only by digging the forest ground with a spatula and finding grains of sand under a half-rotted litter. The main landmark is moss (sphagnum) or lichen "pillows". Mushrooms usually appear here, especially if there are small gaps in the trees, warming up more by the sun than other surrounding areas. They can also be found along the edges of clearings, clearings, and along forest roadsides.

I will give an example from my personal mushroom practice, when I managed to come across a whole “field” of porcini mushrooms, where they grew like cucumbers in a greenhouse and almost climbed on top of each other. It was a clearing bordering on a forest and a river, and it turned out to be completely covered with moss and reindeer moss. From one square meter of this place, a bucket of mushrooms was instantly collected, and in total they managed to cut a dozen of such buckets. How we then dragged this wealth, and how we dragged it to the house in general, is the topic of a separate story. I can only say one thing - for the first time I felt everything in full negative traits own greed.

Spruce forests, fir or spruce-fir forests

Photo 4. Spruce-fir forest.

grows here spruce porcini mushroom. Outwardly, it is almost indistinguishable from the pine boletus, except that the color of its hat is slightly less saturated. By the way, this mushroom is a type species, and therefore - it is the same "real porcini mushroom".

Photo 5. Here he is - a handsome man, a typical representative of porcini mushrooms. Grew up on a cushion of sphagnum moss.

The growing conditions of the spruce boletus actually correspond to its pine counterpart, with the exception of the fact that the former is more inclined towards spruces.

Just like the previous mushroom, the spruce boletus loves sandy or loamy, not waterlogged soils, and moss-lichen litter.

Deciduous forests

They are noticeably smaller than coniferous forests, but this does not prevent them from occupying a very decent area. Deciduous forests are more developed in southern terrain, in the north they are usually an infrequent occurrence.

birch forests

Photo 6. Bereznyak. The place of growth of the birch variety of white fungus.

It's funny, but the true white fungus managed to form a subspecies here too - birch boletus, he is spikelet(This name is due to the fact that this mushroom appears exactly at the time of earing of rye).

Unlike previous varieties, the spikelet has the lightest hat, is not so picky about the type of soil, and grows almost everywhere, except perhaps avoiding frank swamps and peat bogs. It is very common and numerous, for which we especially adore by admirers " silent hunting". In fact, it can be found in any birch forest, preferring edges and borders between overgrown and open areas.

There are three signs by which you can accurately determine whether porcini mushrooms grow in a birch forest. First of all, these are grass bumps. Or in a popular way - white-bearded grass.

Photo 8. Where such grass bumps come across, white mushrooms will definitely grow.

Two other signs are neighbor mushrooms. Fly agaric red and chanterelle. As a rule, both of them accompany the white fungus, and even begin to bear fruit with it at about the same time.

oak groves

Photo 9. A small oak grove with a slight admixture of birch and dark coniferous species (the eastern border of the pedunculate oak).

Nevertheless, the area is not quite typical for the Urals, and it is worth mentioning, because, after all, we have small oak forests in the south-west, and this is the territory where porcini mushrooms of the oak variety grow. However, this variety is controversial - some scientists distinguish it in independent view — boletus bronze. It differs from the previous ones in the darkest color of the hat, sometimes it even has a black, mold-like coating. In France, this fungus is popularly referred to as "Negro's head".

Photo 10

Grows in warm forests, tends to southern regions. Rare or absent in mountainous areas. According to rumors - it comes across with us, but extremely infrequently.

Elm forests

Vyazovniki, they are ilmovniki. There are some. A specific breed of porcini mushrooms that prefer these particular forests has not yet been noticed. However, occasionally in these forests there are pine and spruce varieties, and sometimes birch comes across.

Scientists from mycology unanimously argue that it is difficult for porcini mushrooms to form a symbiosis with elm due to some specific nuances of the biology of this tree. That is why they are so rare there, and if they are found, then in small quantities.

I want to add the only thing: elm forests are those forests where porcini mushrooms do not grow. No matter how much I wandered in these places, I never saw mushrooms, although some other edible mushrooms did come across there.

Another thing is when the elm grows mixed with lindens and birches, and even with fir and spruce. But this is already

mixed forests

Which I mentioned for a reason, because their share among our forests is very tangible. So, it is in them that you most often come across large clusters of porcini mushrooms. What this is connected with is unknown. I only assume that the “hodgepodge” of symbiont trees somehow provides mushrooms best conditions for growth. And possibly the original undergrowth mixed forests has some effect here.

Although ... In mixed forests, there is often such a tree as a birch, and therefore - there is everything for the growth of a birch variety of white fungus - the most numerous of all. Maybe it provides the "productivity" of mixed forests?

Something about the minimum age of trees

It has been noticed that the older the forest, the more virgin and primitive it is, the more likely it is to come across large clusters of porcini mushrooms in it. But in young forest plantations, you will most likely be with butterflies, but not with whites. For the latter require a huge interval of time (according to some sources - from 20 to 50 years) in order to form a well-developed mycelium capable of bearing fruit on a maximum scale. Although, small harvests of whites sometimes occur in relatively young forests, but the fact is that it is small.

conclusions

Well, now - it's time to sum up all of the above. So, where porcini mushrooms grow, there:

1. There are birch, pine, spruce, fir and oak. And also - other trees, but the number of mushrooms here will be noticeably less.
2. The age of the trees is “adult”, that is, at least 20 years old, but older is better.
3. In relatively dry, not wetlands.
4. Along the borders of the forest and open areas, in places where trees are less common.
5. In the mountains.
6. On sandy, sandy and loamy soils.
7. Where mosses (sphagnum, cuckoo flax) and lichens grow on the ground.

Knowing these seven rules, you can safely go into the forest and quite successfully discover places where porcini mushrooms grow. However, I strongly recommend that you be observant at the same time, fix any interesting points and draw your own conclusions regarding the places where mushrooms grow. And the more often you walk through the forest, the more secrets and he will reveal secrets to you. And you will always come back with full baskets.

So yes! Just remember to sharpen your knife well.

Quote message Learning to collect mushrooms.

Collect only people you know mushrooms!
Mushrooms which raise doubts it is better not to take!

Therefore, in this review, we will limit ourselves to describing the most common edible mushrooms, which will slightly expand (hopefully) the knowledge of lovers of "taking mushrooms".

White mushroom (boletus)

Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dry, salt and marinate. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.

The white mushroom cap is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very diverse: whitish, light gray. It can be yellow, brown or brown tones, purple, red, black-brown. Often, the cap of the porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin is not removed. Tubules white, later yellowish-olive or yellowish-greenish.

The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.

The pulp is dense, white, with a nutty taste and no special smell. On the cut, the flesh does not change color.

growing White mushroom throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.

confuse White mushroom with poisonous inedible mushrooms is difficult. But the porcini mushroom has inedible double- gall fungus. Its pulp is so bitter that even one small fungus caught in the cauldron will spoil the whole dish. It simply cannot be eaten. The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.

Ginger

edible mushroom exceptionally high quality. Some European peoples give it preference over the porcini mushroom. In many countries camelina considered a delicacy. Particularly good camelina fried in sour cream. It is not recommended to dry mushrooms.

grow up mushrooms, mainly in coniferous forests, especially in pine and spruce. They prefer lighted places: glades, edges, young forest. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to October.

The cap of an adult fungus is lamellar, funnel-shaped with a slightly wrapped, and then a straight edge. Most often, the hat of the camelina is orange or orange-red, but there are green-ocher or grayish-olive hats. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or at a break, they turn green or turn brown

The stem of the camelina is cylindrical, hollow, smooth, of the same color as the hat or slightly lighter.

The flesh is orange, turns green on the cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice stands out on the cut. In the air, it gradually turns green.

In addition to the usual camelina, in our forests there is camelina red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and pine red camelina (its milky juice is orange, and in the air it becomes wine red) .

Boletus (birch, obabok)

edible mushroom High Quality.

boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, the Far East. Grows in birch and mixed forests, swamps and tundra. Fruiting from June to September.

The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubules are whitish, brownish-gray at maturity.

The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, on the cut does not change color or turns pink.

This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations. If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution. The boletus is processed similarly. The boletus is especially good in freshly fried or boiled form.

boletus can be confused with the inedible gall fungus.

Boletus (aspen, redhead)

edible mushroom High Quality.

boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of nutritional value and taste, together with the boletus, it occupies an honorable second place after the porcini mushroom and camelina.

boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to September.

The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Coloration varies from red and red-brown to whitish-brown or white. The tubules are off-white, cream or greyish. The leg is cylindrical or expanding towards the base, covered with fibrous scales. The flesh on the cut turns blue, later blackens, in some species it becomes reddish or purple.

There are quite a few subspecies of boletus. It is processed in the same way as boletus.

Good edible mushroom.

common polish mushroom in coniferous, rarely deciduous forests. Prefers mature pine forests. It grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, Caucasus. This fungus owes its name to the fact that it is widely distributed in the coniferous forests of Poland, from where it was widely exported to other countries.

Fruits in August - September.

The taste of the Polish mushroom resembles a boletus, although it belongs to the genus of mossiness mushrooms. It is recommended to cook, fry, dry, salt, marinate.

Hat at Polish mushroom reaches 12 cm. The hat is first cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, in young mushrooms with a matte suede surface. The tubules are yellow-green, turning blue when pressed.

The flesh is yellowish, turns blue at the break, then turns brown, with a pleasant smell and taste.

The leg is cylindrical, solid, sometimes with dinner or slightly swollen towards the base. The color of the legs is light brown, at the base it is lighter, fawn.

The inedible twin of the Polish mushroom is the gall mushroom.

Dubovik ordinary (Poddubovik)

poddubovik- an edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, drying. The whole mushroom is used: cap and leg. In its raw form, the mushroom is poisonous, and in combination with alcohol can cause severe poisoning.

poddubovik(common oak), belongs to the genus of tubular fungi, grows in oak-mixed, not dense forests. Very often grows on the edge of the forest.

The boletus can be found from mid-summer to autumn. This is one of the most beautiful in appearance and colors of mushrooms in the middle lane. His hat grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, very blue when broken, without a special smell and taste. The tubular layer is finely porous, yellow-green in young mushrooms, later dark red, turns green on the fault, turns blue when pressed. Leg up to 15 cm long, up to 6 cm in diameter, tuberous-thickened below, cylindrical, solid, yellow, yellow-orange under the hat, reddish below, reddish mesh above. Spore powder brown-olive.

edible mushrooms High Quality.

Fungi of this genus are distributed throughout the pine range in the northern hemisphere. Some types of oil are found even in the tropics. Only in the territory of the former Soviet Union, 15 species are known.

Oily is characterized by a smooth, sticky or slightly slimy hat. Less common are butterflies with a fibrous cap. Usually the skin on the hat is well removed. A private cover on the bottom of the hat is either present or absent, and if the hat is not sticky, then the cover is always absent. The leg of butter is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it must be cleaned, which after a long transition can be very tiring.

Oil can ordinary(late, real, yellow) - the most common among oilers. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive hat. Well developed veil, tubes are yellow. The leg of this butter dish is cylindrical, short, with a membranous ring. It bears fruit in July - September, often large groups. grows in pine forests, in bright places, likes sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, the Caucasus.

Oiler late fry, boil, marinate, salt and dry well.

This mushroom bears a resemblance to the inedible pepper mushroom.

Larch butter dish- grows in the larch forests of Siberia, prefers young forests.

Its cap is lemon yellow, yellowish orange or golden brown, sticky with easily removable skin. The size of the cap is from 4 to 13 cm. The tubules are yellow, later olive-yellow. The flesh is slightly pink. Fruits in July - September.

This oiler well cooked and marinated.

Oil can granular(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, glades and in pits, rarely singly and mostly in groups from late May to early autumn.

His hat is slimy and shiny when dried, it can be from yellow-brown to brown-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off the cap and remains at the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur yellow, with drops of a milky white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.

Summer butterflies- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. The summer butterdish should be distinguished from the pepper fungus, which is part of the butterdish genus.

In fact, mossiness mushrooms are 18 species distributed in temperate latitudes in both hemispheres. The most common are: swamp flywheel, green flywheel and yellow-brown flywheel. They are all consumed boiled, fried, dried and pickled and salted.

Bog moss its structure resembles a boletus. It grows in moss places of coniferous forests. The cap and stem are yellow, with a brown tinge. The spongy layer is green or yellow-olive. The flesh is yellowish, turns blue on the cut.

Flywheel green widely distributed in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His hat is pillow-shaped, dry, velvety, grayish or olive-brown. The tubules are yellowish-green with wide pores, sometimes descending to the stem. Leg continuous fibrous, yellowish or with a reddish tint, with brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense white or with a yellowish tint, does not change color or turns blue. Fruiting in June - October.

Flywheel yellow-brown. Look like polish mushroom. Cap from hemispherical to cushion-shaped, dry, velvety. In young mushrooms, it is grayish or dirty yellow, becoming olive or reddish yellow with age. The skin is not removed. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown with a reddish tint towards the base. The flesh is yellow, becoming bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.

edible mushroom With good taste, but small nutritional value. It is used without pre-boiling. Chanterelle is distributed throughout the forests of the temperate zone of the Old World. Fruits in July - October, often in large groups.

The cap of the chanterelle is convex or flat, funnel-shaped by maturity, with a thin often fibrous edge, smooth. The entire fruit body of the chanterelle is egg-yellow, with a reddish tinge or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, marinated, salted.

Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not ubiquitous. Representatives of the genus russula distributed in the European part of Russia, in Siberia, on Far East. In addition, russula are found in North America, East Asia.

These mushrooms have large or medium-sized fruiting bodies; caps of their various colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus to define and limit species. Differences between species are sometimes very small, making it difficult to identify these fungi.

These mushrooms appear in July, but there are especially many of them in August and September. Russula are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. Economic importance russula is reduced due to the fragility of the fruiting bodies. Mushrooms of some species are not used by mushroom pickers because of the pungent taste. The pungent taste disappears with salting.

They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red color, but more green, blue and yellow. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, rounded, flat or funnel-shaped, depressed in the middle. The cap diameter is on average 2-20 cm. Some species have a characteristic cap edge. So, in some species, the edge of the cap is long and strongly twisted. But the edge of the cap may also be straight, especially in cases where the cap is prostrate early. Sometimes the edge of the cap is striped or tuberculate, wavy. The hat is covered with leather. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of russula caps is sticky and shiny. In some russula, the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is very diverse in color, very variable, but also stable in many cases. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies can be different. Sometimes under the influence of the sun the color fades. Simultaneously with the blanching of the skin, the coloring of the pulp of the cap is observed. Pigments are also destroyed when mushrooms are cooked. The plates of russula are free, adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception, lemon-yellow.

Grows from June to October, on birch stumps or lying trunks, sometimes on stumps of other deciduous, rarely coniferous, trees.

The cap of the summer honey agaric is up to 7 cm in diameter with thin pulp, in young mushrooms it is convex with a tubercle in the center, covered with a cobweb cover, then flat-convex, sticky during rain. The color of the cap is yellow-brown, the cap is lighter in the center. The flesh is light brown, the smell and taste are pleasant. The plates adhering to the stem, sometimes slightly descending, are light yellow in young mushrooms, and rusty-brown in old ones. Leg up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.

- delicious, delicacy mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, pickling. This mushroom, which is not known to all mushroom pickers, is very productive, it is found in Russian forests often and in large groups. The late-autumn edible mushroom hyphaloma head-shaped looks like a summer honey agaric. In contrast to the summer honey agaric, the head-shaped hyfoloma does not have a ring on the leg, the color of the plates is gray, it grows on pine stumps.

It is necessary to distinguish summer honey agaric from poisonous sulfur-yellow honey agaric, bitter in taste, without a ring with sulfur-yellow plates, and also from brick-red agaric, bitter in taste, without a ring, the hat of which is darker in the center, the plates of old mushrooms are gray or dark grey.

Autumn mushroom (real)

edible mushroom.

The honey agaric is real (autumn), is included in the genus of honey agarics of the family of ordinary lamellar groups. This popular and highly productive mushroom grows in large groups from late August to late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. Caps up to 13 cm in diameter, in young mushrooms are spherical, with an edge bent inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes absent brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste, in old mushrooms it can be a little bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. Leg up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened below, with a white membranous ring in the upper part, light at the cap, brown below, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.

High yielding edible mushroom. In young mushrooms (with a private veil without a ring), the entire mushroom is used, in mature mushrooms with a ring, only a cap. Honey agaric is good for cooking hot dishes, drying, pickling, pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, since cases of poisoning by undercooked autumn mushrooms are known. Autumn mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn mushrooms occur in July or early August, while they may not appear in the fall or bear fruit a second time.

A favorite place for autumn mushrooms are old birch forests with dry birches, on which mushrooms grow at a height of up to 5 m and above, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.

Winter mushroom (Winter mushroom)

edible mushroom.

It is found on the edges of the forest, in bushes, alleys and parks. It always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. It grows in small tufts, preferring willow and poplar, as well as other hardwoods. It is a widespread mushroom. It appears in autumn, but can also be found in winter, as it is well preserved under snow.

The hat of the winter mushroom is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the hat varies from pale yellow to brown; in the center it is darker, along the edges it is lighter, in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter above. At first, the leg of the winter honey agaric is light, but quickly darkens, starting from the base. The leg is 3-10 cm high, 3-7 cm in diameter. Under a magnifying glass, hairs are visible on the surface of the leg. The pulp is whitish. The taste is mild. The smell is weak.

Only caps are eaten, the legs are too hard. winter mushroom it is used in soups and stews, but does not differ in special taste qualities.

Winter honey agaric can always be recognized by a fleecy leg, of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything. In October, when winter honey agaric appears, it can be confused with other varieties of mushrooms, including inedible ones, but the leg of these mushrooms is smooth, the plates are darker, and the hat is not slippery.

edible mushroom.

Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.

The fruit body of the puffball of variable shape is round-shaped, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner membranes. The pulp of young mushrooms is white with a strong pleasant smell, in old mushrooms it is brown-olive. False leg up to 5 cm long, up to 2 cm in diameter may be absent. Spore powder is dark brown.

The mushroom is edible when young, when the flesh is white. It can be used without pre-boiling for hot dishes, for salting and drying.

Need to distinguish raincoat edible, from young pale grebes of the white variety with unopened common veil. If you cut the young pale grebe, then under the common coverlet, the leg and plates are clearly visible, which are always absent from raincoats.

edible mushroom.

Ryadovka violet grows in mixed and coniferous forests, more often on open places, along ditches, forest roads, on forest edges, clearings from September to late autumn singly and in groups, often large.

The hat of the row is purple with a diameter of up to 15 cm, fleshy, in young mushrooms it is convex, with an edge wrapped down, then prostrate, smooth, moist, brown-violet, fading. The flesh is firm, slightly watery, at first bright purple, then fading to white, with a mild pleasant taste and an aromatic aniseed smell. The plates are free or slightly adhering to the stem, wide, relatively frequent, first purple, then light purple. Leg up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes expanded at the bottom, solid, at the top with a flocculent coating, at the bottom with purple-brown pubescence, first bright purple, then whitish. Spore powder is pink-cream.

- productive edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for the preparation of mushroom caviar.

Sometimes this mushroom is also called a mouse.

Grows in forests from September until frost. Often this mushroom grows in rows, for which it got its name.

The cap of the row is dark gray or ashen in color with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The skin comes off well. Pulp with a slight pleasant smell, loose, brittle, white, slightly yellow in the air. The plates are rare, wide, slightly grayish-yellowish. The leg is strong, smooth, white or slightly yellowish, sits deep in the soil, so the cap stands out slightly above it.

- edible, quite tasty mushroom. It is used boiled, fried and salted.

edible mushroom good quality.

It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice it, since only its hat is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - greenfinch can hide there. The fungus is quite common. Less commonly, greenfinch can be found under an aspen, but here it grows a little higher, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine mushrooms are found, and where there is enough lime in the soil, there are noble mushrooms.

The main distinguishing features of greenfinch are yellow, notched plates, it grows under a pine tree. The greenfinch's hat is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is unevenly colored, often needles or sand stick to it, since it is straightened already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The stem is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often, the entire leg is in the ground, only the mushroom cap is visible on the surface. The flesh is pale yellow. The taste is soft. The smell is weak, mealy or cucumber.

- a good edible mushroom, but you need to collect it carefully so as not to pick up a lot of sand. When cutting off the mushroom, it is necessary to hold it vertically, immediately remove the base of the leg with adhering sand; the hat should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely put in the basket. Zelenushka can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. Freeze them in the same way as other mushrooms.

There are no dangerous twins of greenfinch. Ryadovka is also yellow in color, but her hat is cone-shaped, not so frequent plates and a rather pungent taste. It grows under firs and pines. In deciduous forests, poisonous varieties of cobwebs similar to greenfinch can be found. They are yellowish in color, but have a tuber at the base of the stem and the remains of a mucous membrane between the stem and the edges of the cap. These mushrooms never grow under pine trees.

You can confuse a yellow-red row with greenfinch. It grows in pine forests on or near stumps. Heavily faded specimens resemble greenfinches and are also edible.

It grows on stumps, trunks of dead and weakened deciduous trees, most often birches, aspens from May to autumn, often in large groups, growing together in bunches with legs.

The cap of oyster mushroom is lateral, semicircular, ear-shaped, with a curved down edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The flesh is white, the taste and smell are pleasant. Records descending along the stem, rare, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.

Young mushrooms are edible, without preliminary boiling they can be used for cooking hot dishes, for drying, pickling, pickling.

edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, vegetable gardens, forest glades, forest edges.

The champignon cap is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are bent down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem with a membranous white coverlet. With the growth of the fungus, the cover is torn, remains on the leg in the form white ring. The pulp is dense, white, turns pink at the break, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), in young mushrooms they are white, then turn pink, darken, turn brown, almost black. Leg up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.

Champignon- delicious edible mushroom, used without pre-boiling for hot dishes, pickling, salting and drying.

edible mushroom.

It grows in various forests, in glades, along forest roads, on forest edges, in fields, pastures, gardens, orchards from July to October, singly and in groups.

The hat at the umbrella is up to 25 cm in diameter, at first ovoid, then flat-convex, prostrate, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging behind large brown scales, darker in the center, without scales. The pulp is thick, friable, cotton-like, white, with a pleasant nutty taste and a slight smell. The plates are free, fused at the stem with a cartilaginous ring, first white, then with reddish streaks. Leg up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen towards the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white top, brownish ring below, often free. spore powder white.

- Delicious edible mushroom. It is used without preliminary boiling for preparation of hot dishes, for drying. It is sometimes fried whole (a hat) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including a tough leg, which gives dishes a special flavor.

— edible mushroom good quality. He prefers humus soils in forests, pastures, where there are thickets of shrubs. It occurs in many places, for example, in small forests, as well as in forests on humus and limestone soils. No preference for any certain types trees. Often forms "witch rings". It first appears at the end of April, the peak of the season falls on May, in June (depending

Mushrooms spruce forests

Few varieties of mushrooms are found in pure spruce forests. In young spruce forests, along with pine camelina, you can find spruce camelina, paler and thinner, with carrot-red milky juice. Talkers also grow here, often forming "witch circles". Spruce white fungus grows in sparse middle-aged forests, both in open sunny glades and in the spruce forest itself, although it prefers light places along the edge of the forest. Spruce forests are also preferred by some types of russula - blue and blue-yellow - growing in groups under adult spruce trees. In mature spruce forests there is a yellow mushroom. It grows in small groups in mossy, damp places in forest glades, along streams and along the slopes of ravines. In the second half of summer, under the fir trees, among the heather and moss, you can find spruce moss.

From poisonous mushrooms in the spruce forests grows the royal fly agaric - a large mushroom with an orange-yellow cap. In humid places, cobwebs are very common, among which there are many inedible and poisonous species, difficult to distinguish from edible, so it is better not to touch the cobwebs. Along streams and ravines, on wet lawns, often next to mushrooms, a poisonous reddish talker grows. In the forests, on the edges, on glades overgrown with grass, a thin pig is often found, in Lately attributed to poisonous mushrooms.