Mushrooms that grow in November. Edible mushrooms in late autumn. What edible mushrooms are harvested in October: list, photos, names

With the onset of autumn, the mushroom season begins. Heavy rains have passed, and still stands warm weather. At this time, you can see a lot in the forest. Many of the summer mushrooms continue to grow in the forest, and autumn mushrooms, the article provides their description and photo.

Mushrooms in September

Mushrooms in October

Mushrooms in November

In November, winter already with might and main reminds of its imminent onset - the air temperature drops, periodically snowing and snow cover is established. Meanwhile, in the November forests, you can still find the last gifts of nature in the form of mushrooms.

If you can’t find white or boletus beloved by many in late autumn, then young mushrooms preserved under foliage and grass, as well as saffron milk caps, volushki and whites, can be found if you try very hard.

Studying the types of mushrooms, the site correspondent drew attention to an unusual representative of this type of kingdom. The mushroom is distinguished by fury, beauty and even dynamism - because it releases a veil. Meet Netkonoska.

They say that the net-boar is a tropical mushroom and grows in the jungle. But probably some amateur brought it to Russia, and now the net-carrier can be found in the Moscow reserves or in Transbaikalia. Very capricious, picky about the climate, it does not give a stalk every year.

An early young mushroom is affectionately called "witch's eggs" by the people. By the way, at this stage it is edible even in its raw form, suitable for use in finely chopped form with sour cream.

After maturation, the mushroom cap rapidly swells and bursts. A dense green hat appears on a white stem, which is growing rapidly - 5 millimeters per minute. In two to three hours, it reaches sizes up to 30 centimeters and above. Then, from under the hat, it almost instantly falls to the very ground and a beautiful mesh veil unfolds like a skirt. Because of its appearance, the mature glass-bearer is also called the "veiled lady".

Despite the spectacular appearance, the net socks smell very unpleasant - in order to attract the attention of flies that feed on mushroom mucus, they spread it further. This is how the nets are propagated. And they only live for a day.

With the onset of autumn, the world around is changing, changing its shades. This is especially noticeable in autumn forest. Walking along the forest paths, you can completely get enough of the various colors that nature itself generously endows us with. Among three months October is the brightest autumn. It is not so warm already, but on sunny days all the trees in the forest burn with gold. A walk in the forest, if desired, is carried out with benefit. Among the fallen leaves, you can see a mushroom that is trying to hide. Autumn is the period of mushroom picking. There is where to roam to fame and prepare mushrooms for the winter. Let's figure out first what mushrooms grow in October.

October Harvest!

In the middle month, the number of mushrooms begins to decrease, but their quality noticeably improves. Due to the fact that the nights are already cool, and there are fogs in the morning, the mushroom flies appear less and less. Mushrooms, respectively, retain their integrity. In this connection, the fungi that we collect in the fall are better stored, unlike those collected in the summer.

IN different regions countries, the diversity of mushroom species is still different. A lot depends on climatic conditions. When going for mushrooms, take a real mushroom picker with you, because if you are not professional in this matter, you run the risk of grabbing poisonous species, which are very similar to edible mushrooms. Therefore, do not take risks, but approach this issue with all seriousness.

In October woodlands can inhabit the following fungi:

The hat is funnel-shaped, the shape is correct. IN early age convex with curled edges. The young mushroom is dark olive in color, earthy. Darkens to a dark brown with age. The stem of the mushroom is thickened up to 8 centimeters in height of a cylindrical shape. It narrows towards the bottom. It is lighter than the hat. As it matures, it becomes hollow. The flesh of the mushroom is dense and brittle.

Autumn is the ideal time of the year for picking mushrooms, as more dew forms at night and the soil layer becomes moist. Under such favorable conditions, boletus and birch boletus begin to grow from under the ground in huge numbers. It is in autumn that you can harvest a rich harvest of forest gifts, make preparations for the winter. So what mushrooms grow in October? During this peak period, you may be lucky enough to collect a lot of oyster mushrooms and porcini mushrooms. Consider all types of autumn mushrooms, their distinctive features and rules for safe harvesting.

Forest all over autumn time stands in silence, only under your feet you can hear how the fallen leaves rustle. If absent very coldy at the beginning of the month, it will be possible to find boletus, porcini mushrooms in the forest that hide in the grass and bushes.

At the first severe frost, which occurs in this month, such instances disappear. However, when the heat returns, it is possible to find other equally tasty forest trophies:

• boletus;
• mushrooms;
• flywheels.

The king of the forest is the Polish mushroom. If weather conditions are good, it appears en masse. This variety is easy to clean, especially tasty.

You can count on a good harvest by collecting autumn mushrooms, which grow in large numbers at this time. Their appearance begins at the end of summer. Mushroom season may end in December.

Most mushroom pickers stop doing their favorite thing due to the departure of popular specimens. Also this month, it is likely to find many other mushrooms that are not inferior in taste to the more popular ones.

Collection of forest gifts

The autumn month is rich in forest gifts. What specimens can be found when coming to the forest?

Porcini

At the beginning of the month, mushrooms are noticed that live in spruce and pine forests. Moreover, porcini mushrooms grow the longest in October in pine reindeer moss. Their development resumes after the passage of frost, but the specimens freeze hard. Such a mushroom, liquefied with water, is suitable for consumption. Mushrooms are less and less common in autumn, but they can really be found in sunny glades.

Oilers

Prolongs its growth and late oiler, which has a membranous ring on the leg. Outwardly, a mushroom with a 12-centimeter hat and a tubercle in the center, brown shade. It has a dense yellow flesh, the skin is easily torn off, sticking to the hands. The leg is medium, smooth to the touch, solid. The habitat of the butterdish is pine forests.

Black milk mushrooms

It is possible to find a black mushroom. It is found in mixed forests. The breast is dark greenish in color, with a hollow, small leg. He hides under the withered leaves. If you find one, you can also find neighbors. If it is salted, it will have great taste and dense structure.

umbrella mushrooms

Sometimes you can find a mushroom delicacy - this is a colorful umbrella. Of course, in October it is of a different variety and is presented as a blushing or shaggy umbrella.

Chanterelle

The mushroom grows until late frost. Its color is like the yolk of an egg. The continuous stem flows smoothly into the hat. Young chanterelles have a convex hat, more mature ones have a funnel with wavy borders on it.

mushrooms

Mushrooms continue their growth in autumn. It does not end even after frost. In summer and in the first month of autumn, mushrooms are damaged by moss, but in October they are clean, dense in structure. Habitat - pine and spruce forests.

bittersweet

Pine and forests of mixed type in autumn are rich in the harvest of bitters, which do not die after the first frost. The mushroom has a red-brown funnel-shaped hat with dry skin. Bitters emit a white, bitter, caustic juice, so they need to be soaked for a long time, constantly changing the water. Often they are salted.

Ryadovki

The blushing row is crowded little known mushroom. The variety loves mixed forests, grows where there is a lot of sawdust. On pine stumps, rowing occurs throughout half of October. By the end of the month, she disappears. These instances always grow in a heap, big family. Harvest - about 100 pieces. The variety has a smooth, dry skin. The hat is brown with a dark tint in the center. Small mushrooms with wide plates white color, mature - with a yellow tint.

There are also other varieties of rowing, which are very much more common after October 15th. Some of them tolerate cold well, so they can be harvested until the end of the year.

If the frost has not hit hard, the gray and green rows are not afraid of it, sticking out their hats from under the needles, the moss area in the middle of the pines, from the sandy ground.

These are the same mushrooms that can be purchased on the market, only wild ones. Oyster mushrooms often have a highly saturated gray hue compared to self-grown specimens. They grow by the end of October, located on dead tree trunks.

Zelenushki

This type of mushroom can be found throughout October. The place of their growth is pine forests, beaches. Zelenushki are tasty, have pale yellow flesh, with green skin and a dark middle. The leg is low, solid, yellow, almost always covered with sand. The hat of the greenfinch is convex, there are waves along the edge. After cooking green color the fungus is preserved.

Honey mushrooms

The yield of mushrooms is in 1st place compared to other mushrooms. They meet near the most unpredictable places. Most often these are fallen deciduous trees and stumps. Honey mushrooms grow fat. They can stick around even an old stump.

Collection rules

When collecting forest gifts, you should remember the precautions. It is necessary to be able to distinguish between mushrooms: those that are allowed to eat, from those that are life-threatening.

For example, you can randomly collect a basket of dung beetles. Combining them with alcohol, it is possible to cause severe intoxication of the body.

Do not forget about the risks of collecting poisonous specimens. This is the time for the growth of a large number of false mushrooms, despite the fact that they are very difficult to distinguish from real ones. It is also possible to easily put a pale grebe in the basket.

Therefore, after returning home, you need to carefully review the collected gifts.

At the slightest suspicion of the inedibility of the mushroom, it is better to throw it away.

Autumn mushroom picker calendar

Those who like to pick mushrooms should have a calendar and a gift guide. By comparing them with each other, it is easy to understand which mushroom can be found in a given period. Because weather vary, each variety has its own growth period.

Autumn calendar.

1. September is good month, as various summer mushrooms continue to appear, while autumn varieties grow massively. In the second half of the month there are honey mushrooms, volnushki, pigs, boletus, whites.
2. October - the second half of the month says the end of the mushroom season, the calendar can be postponed until next year. After the 15th, the air temperature drops to 5 degrees, frosts begin at night. Although you can still find young mushrooms that have been preserved under the leaves, as well as mushrooms, volnushka, whites.

October is open for picking a lot of mushrooms. It all depends on the climatic conditions and the locality of growth. The main thing is to put only edible mushrooms in the basket.

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

Let's start our acquaintance with the representative of the mushroom kingdom, which is widely known among the people as the "king of mushrooms", since it is considered the most valuable in terms of nutritional and taste qualities. It is also called a boletus.

It is easy to recognize it - by a large convex hat 7-30 cm in diameter, which can be from brown to white. How older mushroom, the darker it is. In high humidity, it looks like it is covered with mucus. In normal times, its surface is matte or shiny.

The leg of porcini mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. It resembles a barrel or mace in shape. As the fungus matures, the stem changes somewhat and may take on a cylindrical shape with a thickened bottom. It is painted either in tone with the hat, only somewhat lighter, or in brown, reddish tones. It may be completely white. It is completely or partially covered by a mesh.

The flesh of young representatives is white. In older ones it acquires yellowness. It is juicy, fleshy, soft in taste. Retains color when cut. Its smell and taste are weakly expressed, they are clearly manifested only in the cooking process.

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

White fungus is a mycorrhiza former. Neighbors with various trees, but most of all prefers conifers. It grows in forests rich in moss and lichen. It is cosmopolitan, that is, it is represented on all continents except Australia.

Its fruiting period is from mid-June to October.

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

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

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

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

The pulp is also white, soft, juicy, pleasant in taste, practically odorless. In mature mushrooms it becomes rigid, with fibers.

Oyster mushroom is a saprophyte, that is, it grows by destroying dead or weakened wood. It grows mainly in groups, multi-tiered "whatnots" of several fruiting bodies. Single specimens are rare.

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

Did you know? In nature there are carnivorous mushrooms. They feed on nematodes, amoebas and springtails. They have special growths with which they catch insects. Carnivores, in particular, include oyster mushrooms.

Mushroom from the russula family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. In maturity, its edges twist, and the whole of it takes the form of a funnel. The surface of the fruiting body is covered with milky or light yellow mucus.

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

The flesh of the mushroom is white. She is fragile. The smell is sharp, reminiscent of fruit.

The breast refers to agaric. His plates are often located. They are wide, painted in yellow, cream shades.

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

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

The stem of the mushroom looks like a yellow cylinder. It is low, about 2-8 cm.

The pulp is brittle, painted in yellow tones. It has a fruity flavor, but only in young representatives. In the old, it is hard and bitter.

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

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

Lion's mane is much rarer than the yellow one. However, it is interesting due to its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several falling light-colored scallops growing on tree trunks and in wood fractures. The mushroom comes across in the Crimea, on Far East and in China from late summer to October.

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

This is one of the varieties of champignon. The mushroom is so named because adulthood it looks like an open umbrella. However, immediately after the appearance of his hat is spherical or in the form of an egg. Painted in beige, light brown, covered with scales.

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

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

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

The reddening umbrella belongs to saprotrophs. Falls for open areas in forests, parks, steppes, meadows. Its habitats are Europe, Asia, North and South America. Prefers to grow in groups, rarely seen alone. Grows from July to early November.

Only hats are eaten, as the legs are very tough. They are eaten fresh and used for drying.

Chestnut mushroom looks like white, but it has a brown hollow leg. The hat has different forms- from convex to completely flat. Her size is small - 3-8 cm. It is chestnut in color. The surface of young representatives is velvety, mature - smooth.

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

The pulp is white. The same remains when cut or broken. The smell and taste are not particularly pronounced. The taste is dominated by hints of hazelnut.

This is a fungus. Tubes under the cap are short, up to 0.8 cm long, white. They turn yellow with age.

Growth area - deciduous and mixed forests of the northern regions with temperate climate. The fruiting period is July-October.

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

Mushroom kid has a few more additional names - rusty flywheel, flywheel. The representative of the tubular type. His hat is from 3 to 12 cm in diameter. In shape - in the form of a convex pillow. In old age - in the form of a plate. At high humidity it becomes covered with mucus. The color is red, yellow-brown, ocher.

The leg is low, 4-10 cm long, in the form of a cylinder, solid. The color matches the hat. Its bottom is yellow.

The pulp is dense, in old age it looks like rubber, light yellow in color. When cut, it slightly changes color to reddish or pinkish. The smell and taste of a fresh mushroom is almost imperceptible.

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

The cooks prepare the goat fresh. It is also suitable for pickling and pickling.

The chanterelle has a funnel-shaped fruiting body irregular shape yellow, orange flowers. Such appearance makes the chanterelle unlike any other mushroom. In diameter, the hat reaches 3-14 cm. The leg grows in height by 3-10 cm. It thickens from the bottom up.

Its flesh is white or yellow. In the context, it often turns blue or reddens. Her taste is sour, the smell is weak, reminiscent of the aroma of fruits mixed with roots.

The hymenophore is folded. The folds are wavy.

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

Chanterelle is a universal mushroom, can be used in any form.

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

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

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

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

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

Oiler comes across in coniferous and mixed forests of the Northern Hemisphere and subtropics, in well-lit areas. With conifers forms mycorrhiza. Massively appears in September. Fruiting lasts until the end of October.

In cooking, the butter dish is very popular. It is actively used for making soups, sauces, side dishes. It is delicious if fried, marinated, salted. Suitable for drying.

The fungus, which is most often found in moss, is why it got its name. It has many species, most of which are edible. Mushroom pickers love it for its excellent taste and low worminess. The most delicious green, motley, red, Polish species. Mokhovik has an external resemblance to a boletus. However, their hats are different.

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

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

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

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

Mokhovik green refers to mushrooms with good palatability. For example, in Germany it is valued more than White mushroom. Mokhovik is eaten fresh, stewed, fried, salted and pickled. Dry in reserve.

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

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

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

The convex hat of the autumn mushroom turns into a flat one by the end of fruiting, and its edges become wavy. Its surface has various shades of brown, green and is covered with light scales. The center is somewhat darker than the edges. The size of the cap reaches 3-10 cm in diameter.

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

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

There are rare plates under the hat. They are light colored and may have dark spots.

Various sources attribute honey agaric to edible or conditionally edible specimens. It must be cooked, as it can cause digestive upset when raw or undercooked. Autumn mushroom is suitable for cooking, frying, salting, drying, pickling.

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

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

The hat is placed on a thick long leg - 15 cm long and 3 cm across. It has the shape of a cylinder, slightly expanding downwards. Its surface is strewn with dark scales.

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

The tubular layer is formed by long, dirty-colored tubes.

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

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

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

Let us consider in more detail the most common type - red, popularly known more as a redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it is shown in the form of a hemisphere, then it becomes like a pillow. The surface is velvety, painted in various shades of red.

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

The pulp is dense, but as the fungus grows older, it softens.

Under the cap are white tubules 1-3 cm long.

Aspen mushrooms are very frequent neighbors deciduous trees in the forests of Eurasia. They appear in June and finish fruiting in October. These mushrooms are characterized by three phases of fruiting. In autumn it is the most massive and protracted.

Boletus is ranked among the most tasty mushrooms and are often ranked second in nutritional value after the white "king of mushrooms". Cooks consider it universal.

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

It is easy to recognize them - they have a bright, red hat. In a real camelina, it is large - from 4 to 18 cm in diameter. At birth, it is convex, but over time it straightens out and forms a funnel. The edges are gradually curling up. The surface is smooth and shiny.

The leg is small in size - 3-7 cm long and 1.5-2 cm thick. Most often it is the same color as the hat, sometimes painted in lighter colors. The shape is in the form of a cylinder, which is narrowed down.

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

The lamellar layer consists of frequent plates of orange-red color.

Ryzhik - the inhabitants of coniferous forests. Found from July to October. Fruiting peaks are in July and September.

This common name for agaric mushrooms with caps different colors in the form of hemispheres, with a fibrous or scaly skin, which most often grow in rows. One of the most delicious types is Mongolian. The transverse size of his cap is 6-20 cm. After the appearance, it is hemispherical or ovoid, by the end of life it is prostrate, convex, with edges bent down. The hat is covered with white skin.

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

The pulp is white, very tasty and odorous.

This mushroom is found in Central Asia, Mongolia and China.

In the conifers of the Russian regions, the earthy, lilac-legged, matsutake, and giant rows are more common. Rows, as a rule, bear fruit from August to October.

Cooks salt them, marinate, boil them.

Almost half of the fungi found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America, these are russula. Massively they appear in August and September. Finish fruiting in October. These mushrooms are not very valuable in terms of taste characteristics, however, they are readily collected by mushroom pickers. The most delicious are those representatives whose hats are painted mainly in green, blue, yellow tones and have as few red shades as possible.

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

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

Important! You need to be extremely careful not to confuse the greenish russula suitable for food with the poisonous pale grebe, because they are quite similar. The main difference is the leg. In russula, it is upright, narrowed down, white. A pale toadstool has a thickening in the form of a tuber below, a ring and light green or yellow stains and veins. The toadstool also has a film under the fruiting body.

Forest champignon or blagushka has a small cap, reaching a diameter of 10 cm. At a young age, it grows in the form of a bell or egg, in a mature one it becomes flat, prostrate, with a hump at the top. It is brown in color.

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

The pulp is thin, light. It turns red when pressed. Pleasant in taste and smell.

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

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

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

Did you know? For today the most big mushroom on Earth, a dark honey agaric found in 2000 is considered. The area of ​​its mycelium is 880 hectares national park in Oregon (USA). The record holder is included in the Guinness Book of Records as the largest living organism on Earth.

In conclusion, we note that autumn is traditionally considered mushroom season, so the choice of mushrooms during this period is very large. The height of the mushroom pore usually falls on the first month of autumn. At this time, summer mushrooms still depart and mushrooms, milk mushrooms, mushrooms, chanterelles and other species appear. Since October, fruiting has been declining, but there are still porcini mushrooms, aspen mushrooms, russula, boletus, and mossiness mushrooms. Mushroom blanks made in a given month are stored longer than summer ones. In November, oyster mushrooms, mushrooms, rows come across. In a word, throughout the fall, lovers " silent hunting» can enjoy picking mushrooms.