Are edible mushrooms growing under the pine tree in autumn. What mushrooms grow in autumn: ordinary, late and extreme. Nutritional value and chemical composition

Each mushroom picker is interested in knowing what mushrooms are found and grow in the forests, where he went in the morning with a basket. Most often they go into the forest, and indeed, there you can find a wide variety of mushrooms. However, what this set will be depends on the type of forest in which they grow.

Common mushrooms of pine forests.

Pure pine forests grow on very poor sandy soils. The composition of the species of fungi found in them depends not so much on the geographical location of the forest, but on its age. In young pine plantations, starting from the second year, a late oiler appears. It grows in the grass between rows or under free-standing trees.

The yield of oiler increases every year and becomes the highest when the planting age reaches 10–15 years, and then begins to fade. When plantings grow so much that the grass disappears in them and the soil is covered with a layer of fallen needles, oil plants can be found by tubercles of raised needles. Late oiler abundantly bears fruit almost all summer in the same places. Giving 3-4, and in favorable years 5-6 harvests per season.

When the plantings grow up, another abundantly fruiting mushroom, greenfinch, appears to replace the late oiler. Greenfinches grow in large groups, are found in young, middle-aged and adult pine forests, in lowlands among dense shady pine forests. Where they can be found on slightly raised tubercles of fallen needles, and in sunlit forest glades.

On flat places in pine plantations, a gray row is often found, and a pine variety of white fungus grows with a yellow-brown cap and a relatively thin, almost cylindrical leg. White fungus usually grows along the edge of plantings, along small depressions and ditches, but is also found among pines.

What mushrooms are in pine plantations.

In pine plantations, especially young ones, autumn, or real, honey agaric abundantly bears fruit. Whose families grow around trunks or on stumps left during the sanitary clearing of pines. In young and middle-aged pine forests, groups of camelinas can be found. They grow in damp places in small depressions, in clearings, forest clearings and edges, less often in the aisles of pines. At the end of summer and autumn, purple moss appears in such places.

Sometimes in young pine plantations you can find motley blackberry. This mushroom is edible when young. Old mushrooms become tough and bitter. In damp pine forests, along the outskirts of sphagnum pine forests, various flywheels and goats grow. Here you can also find marsh butterdish, marsh russula, gray-pink milkweed.

In damp places, among the moss, various rows grow in small groups. In young, middle-aged and old pine forests with a small admixture, real chanterelles are massively found. They bear fruit in the same places throughout the summer. In adult pine forests, gall fungus is found. It is not poisonous, but very bitter. At a young age, the gall fungus is easy to mistake for white. Therefore, to check, you can lick the flesh of a suspicious mushroom with the tip of your tongue.

What mushrooms are there in pine forests of middle and older age.

In pine forests of middle and older age, various varieties of russula appear in abundance - yellow, blue-yellow, greenish, marsh, brittle, fragrant. In autumn, in moderately humid, mossy places, you can find a black podgruzok. In mature pine forests, the Polish fungus is found, and in the clearings with rare adult pines, the granular oiler is found.

On forest glades, edges, among the sparse forests, motley grows - one of the most delicious mushrooms - and the reddening umbrella mushroom. Also an edible and tasty mushroom, especially when young. Along the edges of old pine forests, a gray-pink fly agaric is often found - a conditionally edible mushroom. In pine forests overgrown with weeds, various types of talkers grow abundantly, often forming "witch rings". Most of them are edible, although of low quality, but there are also poisonous ones.

Of the mushrooms in the pine forests, there is a pale grebe and fly agaric - panther, red, grebe. On stumps, around dried trees, poisonous sulfur-yellow false honeycomb is found in large groups.

A pine forest, even with a small admixture of other tree species, is much richer in fungal diversity than a pure pine forest. With an admixture of birch, boletus, boletus, bruises, russula, volzhanka, whites and other milky ones appear there. If there is an admixture of aspen and in a pine forest, an oak form of porcini mushroom appears there. The variety of russula is increasing. There is a white load, black breast and other types of mushrooms.

Spruce forest mushrooms.

Few varieties of mushrooms are found in pure spruce forests. In young spruce forests, along with pine camelina, spruce camelina can be found. Pale and thin, 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 bright 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.

Amanita muscaria grows from mushrooms in spruce forests. A large mushroom with an orange-yellow cap. In humid places, cobwebs are very common. Among them, there are many inedible and poisonous species that are difficult to distinguish from edible ones, 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, recently attributed to poisonous mushrooms.

Based on the book "Mushrooms. We collect, we grow, we prepare.
Zvonarev N. M.

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which 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. The best places for them are in the 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 at different times, 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 broad-leaved forests, the main season lasts from June to October, and from November to March, winter mushroom can be found in the forests. Field mushrooms are more common in the steppes: 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 a significant part of the 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 amount 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 healthy and tasty food, and vegetarians replace meat with them.

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. More information about contraindications and beneficial properties of 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 to 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, white juice is released.

Oiler is a yellow mushroom with a slippery spongy hat, which is connected to the leg by a film. In false oil, the hat is dark, sometimes with a purple tint, under it there are 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 twins are foul-smelling, irregularly shaped, and covered in scales.

The umbrella got its name due to the long stem and the characteristic shape of the hat, at first the shape is spherical, then it 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

Agaric mushrooms deserve their name because they grow in rows or circles (witch's 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. The poisonous doppelgänger has a dirty gray color, be careful!

Stitches

More often lines are found in a pine forest, due to possible frosts, black spots appear on its cap. 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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In nature, there are quite a variety of pine forest mushrooms (see the photo selection in the article), which are divided into edible and inedible. You will learn from the article what useful properties mushrooms growing in a pine forest have, and where to look for them. Also presented are methods of using and harvesting pine mushrooms for the winter.

Types of mushrooms, appearance

Many often like to walk in the forest and pick mushrooms. But it is worth knowing what edible mushrooms look like in a pine forest so as not to make a mistake and accidentally pick inedible mushrooms that can be dangerous to health and life. In a pine forest or under spruces, you can find mushrooms of different colors with different names and tastes that are allowed to be eaten. There are gray, brown mushrooms, and you can also find a white mushroom and any other color in a coniferous and pine forest.

There are such main types of mushrooms growing in a pine forest:

• Oily. The oiler is painted brown, and yellow inside, and small in size. Since butterflies love warmth, they can often be found on the edge or along the edges of the field.
• Honey mushrooms. It is found not only under pine trees in the forest, but also grows in a field, meadow or even among shrubs. The leg of pine mushrooms is high and long, and the cap is disc-shaped, dark brown.
• Ryadovka. You can find such pine mushrooms in old forests. Mushrooms got their name because they grow in a row. The hat is of different sizes and sometimes reaches up to 15 cm in diameter.
• Greenfinch. Included in the family of rows and is distinguished by a green-yellow color. These are late autumn mushrooms. The stem of the mushroom is straight and slightly widens at the bottom.
• Mokhovik. In a pine forest you can often find mushrooms that grow in places overgrown with moss. The hat of the flywheel is thick, and the leg is high.
• Russula. Quite a popular pine mushroom, which is found everywhere. There are many varieties of russula, which differ in size and appearance. The russula leg is white, and the cap can be of different colors, depending on the environment in which the mushroom grows.
• Chanterelles. A unique mushroom that can be found in pine forests and plantings. The color of the chanterelles is rich orange, and the cap is funnel-shaped.
• Mushroom umbrella. Such mushrooms of the pine forest are distinguished by a thin stem and an outstretched hat resembling a dome or an umbrella.
• Boletus or white mushroom. A popular mushroom that many mushroom pickers try to find. The size of such mushrooms, on average, is 30 cm, but sometimes there are specimens whose hat reaches 50 cm in diameter. The leg of the boletus is thick, and the cap is rounded.

It is worth knowing exactly which mushrooms grow in pines and which can be eaten, since there are also inedible pine mushrooms, which include:

• fly agaric;
• death cap;
• false honey agaric.

Where, when and how to grow

You can find mushroom glades among spruce and pine forests. Many mushrooms grow in September-October, while others can be found at a later time or in summer during the good rainy season.

Some mushrooms, such as chanterelles, grow in places with high humidity. Other edible mushrooms, such as butter mushrooms, grow in warm places - on the edges of pine forests or other parts of the pine forest, where there is a lot of sunlight. Some mushrooms are not found on the ground, because they grow exclusively on pine trees.

Benefit

Mushrooms growing in a spruce or pine forest are quite useful for the human body. In most cases, mushrooms are eaten, since it is a relatively dietary and low-calorie product, which is 90% water.

Many mushrooms reduce cholesterol in the body and improve a person's condition in many other diseases. Also, pine forest mushrooms are often used not only in cooking, but also in cosmetology and medical purposes. Mushrooms growing in pine forests help produce enzymes.

Application

In cooking

Many mushrooms growing in pine trees have very good taste qualities, so they are widely used in cooking. Pine mushrooms are salted and pickled for the winter, they come out very tasty and crispy. Mushrooms are also added to the soup. They can be used fresh or dried. Fried mushrooms with fresh potatoes are delicious.

You can find many interesting and tasty recipes for which pine mushrooms are used. Pine forest mushrooms are also used for the following purposes:

• winemaking;
• bakery business;
• making sweets;
• making rennet cheeses.

In medicine

Pine mushrooms are distinguished by their healing properties. Chanterelles, for example, are useful for people who have impaired liver function, and these mushrooms also have an anthelmintic effect. Boletus or white fungus helps to stimulate metabolic processes in the human body. Boletus mushrooms are also shown in tuberculosis, since they suppress the activity of tubercle bacillus.

Harm and contraindications

Despite the great benefits, pine mushrooms can also harm a person if they are used or stored improperly. Any edible mushroom growing in a pine forest is a heavy food, so it is not recommended for people with diseases of the gastrointestinal tract, liver, or impaired kidney function. Dishes with mushrooms are contraindicated for people who have an allergic reaction to mold.

Even edible mushrooms collected in the city, where many cars drive, are dangerous for any person. This is due to the fact that pine mushrooms, like any others, accumulate toxic substances from the environment.

How to distinguish edible from inedible

All types of pine mushrooms are divided into edible and inedible, so everyone needs to know how to distinguish one from the other so as not to get poisoned. The surest way to distinguish an inedible mushroom from an edible one is to see this difference in practice with detailed instructions and a story from an experienced mushroom picker.

Inedible mushrooms, unlike edible ones, have a bitter taste and may smell bad. Some inedible mushrooms have an ovoid thickening at the base of the stem that looks like an egg. The gall fungus can often be confused with boletus or porcini, because outwardly they are very similar. In the first, only when the cap is broken, a reddish or brown tint appears. False honey agaric differs from edible one in that its hat is colored yellow-green, and not yellow-brown.

Nutritional value and chemical composition

Many pine mushrooms contain 18 amino acids and many other useful components. The fungus is 90% water. 100 grams of mushrooms contain the following components:

• proteins - 4 g;
• carbohydrates - 3 g;
• fats - 1 g.

Many mushrooms growing in a pine forest contain organic acids, vitamins of groups B, A, PP, E and D. Pine mushrooms also contain copper, potassium, sulfur, phosphorus, manganese, which saturate the human body and improve its performance.

Procurement and storage

Mushrooms collected in a pine forest can be dried for the winter. This method is quite simple, and mushrooms can be stored compactly. They must first be cleaned of debris and earth. You can dry mushrooms naturally by stringing them on a thread, or use a dryer or oven.

Also a popular way to harvest mushrooms for the winter is pickling and salting. There are many interesting and simple recipes, thanks to which pine forest mushrooms will be stored for a long time and turn out delicious and crispy.

50 photos of mushrooms

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

Honey mushrooms

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

Where and when do they grow?

Honey mushrooms can be found both near trees and around shrubs, in meadows and edges. More like hemp, marshy and wooded places. Distributed everywhere, more productive places in the northern hemisphere. Grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

The honey agaric has several types that are very similar. They are divided according to the growing season.

• Winter honey agaric. It grows on trunks and stumps of willow, birch, linden, even on spruces. The hat is flat, light yellow, the stem is dense, with small villi. It occurs in spring and autumn, until frost.
• Honey agaric summer. It grows on dead trunks, sometimes in rich woody soil. The top is semi-circular, with time it turns into a flat one. The color of the cap is from brown to yellow. The leg has dark scales.
• Spring honey agaric. Likes mixed forests, grows alone. The cap of young mushrooms is convex, gradually becoming flat. The color changes from red-brown to brown. The leg is thin. Occurs from May to September.

Honey agaric winter

summer honey agaric

spring honey agaric

Scientists have proven that mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure was not changed, only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange, it is provided by a high content of vitamin C. The hat is flat, with rolled edges, in mature mushrooms it resembles a funnel. Smooth to the touch, with small scales. The leg is thick, without a "skirt", light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, are found near pines, spruces and oaks. They can be found in moss or fallen leaves. Grow in groups, densely - after thunderstorms. The season is from June to October.

Are there varieties?

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

• Chanterelle real. Feature- bright, yellow color, with a hole in the cap, and twisted edges. The leg is attached in one layer.
• Chanterelle tubular. The hat is like a pipe, the edges are twisted downward, resembling a funnel. The color changes from brown to yellow.
• Chanterelle ordinary. One of the most delicious. Feature - fruity smell. The color ranges from yellow to brown, the more humidity, the darker. The hat is flat, with rolled edges and plate-like folds.
• Chanterelle velvety. The hat is convex, bright orange, with a dimple in the center.
• Chanterelle faceted. The color is bright yellow, the flesh is very dense. A rich harvest can be expected at the end of summer.

Chanterelle real

Chanterelle tubular

Chanterelle ordinary

Chanterelle velvety

Chanterelle faceted

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

Mokruha

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

Where and when does it grow?

You can meet mokruha in mixed and coniferous forests, near spruces, in moss or heather thickets. There are many of these mushrooms in Siberia, the Far East, and the North Caucasus. The season is from mid-August to early October.

Are there varieties?

There are several types of mokruha.

• Spruce. Grows in groups, in the shade of firs or heather. The hat is bluish in color, the leg is off-white, covered with mucus.
• Purple. The name comes from the color of the hat, the edges of which are twisted up. Also called pine or shiny. Grows in coniferous forests.
• spotted. Also called mucous. Grows under spruces and larches, there are dark spots on the hat. Darkens after cutting.
• felt. Or fleecy, because the hat is covered with a light light fluff. Smooth, along the edges - small grooves. The plates descend on the leg, the color is orange-brown. Grows under pine trees.
• Pink. The hat is very bright, looks like a semicircle with a lowered edge, can change color to bright red.

Mokruha spruce

Mokruha purple

mokruha spotted

Mokruha felt

Mokruha pink

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

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

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

Ryadovki

Rows got their name due to the ability to grow in large groups, which are located in a row or in circles. The hat of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. Under the hat there are plates, the leg can be both naked and covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

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

Are there varieties?

Ryadovka has about 100 species of mushrooms, it is worth mentioning the most common ones.

• Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• scaly. The name speaks of the distinctive features, the surface is in scales. Grows in groups, in coniferous and deciduous forests.
• earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. Grows only in coniferous forests, from August to October.
• Yellow—brown. The hat is convex, with a tubercle, red-brown. The stem is white above and brown below.
• Mitsutake. Or pine mushroom, valued in Korean and Japanese cuisine. The cap and stem are brown, the smell of the pulp is reminiscent of cinnamon.
• crowded. The hat is like a pillow; in mature mushrooms it opens. The leg is twisted, the color is from white to brown.
• poplar. Reproduces by spores in plates. The color of the cap is red, reminiscent of a hemisphere. The leg is pink-white, if pressed, spots appear.
• Violet or lilac. The name speaks of distinctive features. It grows in groups, in deciduous forests, where there is more ash. Harvest months are from April to November.

Row gray

Row scaly

Row earthy

Row yellow-brown

Row Mitsutake

Row crowded

Row poplar

Ryadovka lilac-legged

Rows have a very pleasant taste, they are marinated, salted and fried after boiling. It is better to take young mushrooms, the old ones have a bitter taste. The peel must be peeled off, washed and boiled for half an hour.

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

White mushrooms

The king of mushrooms is considered the pride of every “quiet hunt” lover. It is also called a boletus. The name "white" was received for the fact that the pulp remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the leg is small, light.

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

Where and when do they grow?

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

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

Are there varieties?

There are several types of porcini mushrooms, which are somewhat different from each other.

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

white mushroom mesh

white mushroom bronze

white mushroom birch

white fungus pine

white oak mushroom

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

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

Milk mushrooms

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

Where and when do they grow?

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

Are there varieties?

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

• Black. More « gypsy" or blackie. Grows in sunny places, near birches. The hat may have an olive or brown color, in the center it is darker. Leg of the same shade, smooth.
• peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old ones are yellow, with brown spots. The leg is dense, white, with cream plates.
• turning blue. Or doggy. Likes dampness, found near birches, willows and firs. The cap and stem are thick, light yellow, with dark spots.
• Yellow. The name refers to the color of the cap, the flesh is white. The leg is thickened, light.
• White. The top is light, convex, then it looks like a funnel, with a lowered edge. Pulp - with a slight smell of fruit. Leg - white, with yellow spots.

Black breast

Pepper

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed so as not to catch botulism. To do this, soak well or boil without salt. Use moderately, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

mushrooms

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

Where and when do they grow?

Redheads love coniferous trees and sandy soil, closer to pines or larches. Often found in the forest, large groups can be found on the north side of the trees, in the moss. Well camouflaged. Grow from mid-July to October, until the first frost. More common in northern Europe and Asia.

Are there varieties?

Some types of mushrooms are considered conditionally edible, however, only with good processing can they be harvested.

• Spruce. The hat of young mushrooms is convex, with a tubercle, the edges are bent down, while in old ones it is flat or in the form of a funnel. Smooth, orange, with spots. The leg of the same color turns green on the cut.
• Red. The hat can be either flat or convex, depressed in the center, smooth, orange in color. Leg with powdery coating. The juice is thick and red.
• Japanese. The hat is flat, with a tucked edge, eventually turning into a funnel. Orange color with white line. The leg is red-orange, the juice is red.

spruce ginger

Ginger red

Japanese Ginger

Considered a delicacy, they can be salted, fried, marinated and dried. It is not necessary to soak, it is enough to pour over with boiling water.

Aspen mushrooms

It got its name because of the desire to settle nearby aspens, where they are most often found. And also - because of the color, which is similar to aspen foliage. In young mushrooms, the caps look like a worn thimble, the stem resembles a pin, with brown or black small scales. Also called the mushroom of luck, redhead.

Where and when do they grow?

It grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near firs, birches, oaks, beeches, poplars, and willows. You can find both groups and single mushrooms. Collection time is different, depending on the species, spikelets grow in June-July, stubblers - from July to September, and leaf fall - in September-October, until frost.

Are there varieties?

The boletus has several common species.

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

Boletus red

Boletus yellow-brown

Boletus spruce

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

The boletus has no poisonous "brothers". The main thing is not to confuse it with a gall fungus. A characteristic difference is that the poisonous mushroom turns pink or brown on the fault.

boletus

It got its name for the desire to settle near birches, it has more than 40 species. In young mushrooms, the cap is white, in old mushrooms it is dark brown. It resembles a ball, and gradually becomes like a pillow. Leg gray or white.

Where and when do they grow?

Boletus grows both in groups and one at a time, they prefer deciduous or mixed forests. There are in many countries, even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. Grow from spring to mid-autumn.

Are there varieties?

Boletus boletus is divided into species, taking into account the places of growth.

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

Common boletus

Black boletus

Boletus tundra

Boletus marsh

Boletus rosy

boletus gray

Boletus harsh

Chess boletus

Boletus boletus are fried, salted, marinated, they are great for diets, because they contain few calories.

The twin of the boletus is called the gall fungus. His hat is white-gray, the leg is gray, it has a bitter taste. A distinctive feature is the absence of worminess.

Oilers

Mushroom pickers are very much appreciated by oil, mushrooms are so affectionately called because of the shiny, sticky skin on the hat. In Belarus it is called maslyuk, in Ukraine - maslyuk, in the Czech Republic - maslyak, in Germany - oil mushroom, and in England - "slippery Jack". In young mushrooms, the cap is in the form of a cone, in old ones it looks like a pillow. Color - from yellow to brown. Leg - white or under the hat.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birches and oaks. The season is from early summer to mid-autumn.

Are there varieties?

Types of oil are divided according to their appearance.

• White. The hat is first convex, then flat, the stem is yellowish, with a white bottom.
• Grainy. In young mushrooms, the hat is convex, in old ones it looks like a pillow, the color is yellow-orange. The legs are brown, with brown spots.
• yellow-brown. The shape of the hat also changes from curved to lush, the color is olive. Old mushrooms are yellow.

Butterfly white

Oil grains

Yellow-brown butterflies

There are many useful substances in butter, they can be stewed, salted.

Butter mushrooms are often confused with pepper mushroom, which is also called flywheel and perchak. The color is brownish, the flesh of the leg is yellow. Strongly gives pepper.

Russula

Russula is readily harvested, only in Russia there are about 60 species. So named because they were often eaten raw in the past. The hat at first looks like a ball, then it becomes flat, the color is greenish-brown. The stem is white with a yellow tinge.

Where and when do they grow?

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

Are there varieties?

Russula has many species, but the differences between them are small. Allocate such:

• Green
• Bureyaya
• yellow
• Golden
• Red
• green-red
• bluish
• food

Russula green

Russula brown

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

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

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

Duboviki

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

Where and when do they grow?

They got their name from the place of "residence", because they grow near oaks, in deciduous groves. Sometimes found near linden. They are collected from May to June.

Are there varieties?

There are two types:

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

Umbrellas

The name was given due to the resemblance to open umbrellas, they are considered an exquisite delicacy. The hat is ovoid or spherical, in old mushrooms it is flat. Colors range from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, more in clearings, edges, clearings, in fields. Can be found in all countries except Antarctica. The season is from mid-June to October.

Are there varieties?

Umbrellas are divided into such types.

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

White umbrella mushroom

Mushroom umbrella graceful

Mushroom umbrella conrad

Mushroom umbel mastoid

Mushroom umbrella variegated

goats

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

Where and when do they grow?

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

Are there varieties?

The closest relatives are butterflies.

The goat is a delicious mushroom, it is boiled, salted and marinated, ground into a powder for meat and sauces.

Talkers

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

Where and when do they grow?

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

Are there varieties?

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

• tucked in. The hat is similar to a bell, in old mushrooms it is denser, light yellow in color. Leg of the same shade.
• funnel. The stem is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color - pink-ocher.
• odorous. The top is convex, becomes deepened over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
• Snowy. The leg is red-cream, the hat is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy smell.
• grooved. The cap of a young mushroom is convex, while that of an old mushroom is depressed. The same color with the leg - gray-brown.

Talker bent

Funnel talker

odorous talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, marinated, taken as a filling for pies. But only young mushrooms are good, which give a strong aroma.

oyster mushrooms

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

Where and when do they grow?

Oyster mushrooms can be found in temperate forests, grow near stumps and weak trees, prefer oaks, mountain ash, birches. Settled high from the ground, gather in groups. The harvest is taken from September to December.

Are there varieties?

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

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

Oyster mushroom covered

Oyster Oak

Oyster mushroom

Oyster mushroom steppe

Oyster mushroom

Can be fried, boiled, canned, put in stir-fry and soups.

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

Flywheel velvet

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

Where and when does it grow?

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

Are there varieties?

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

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

Flywheel velvet

Mokhovik chestnut

Flywheel fissured

Flywheel red

Flywheel green

forest champignon

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

Where and when does it grow?

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

Are there varieties?

Mushrooms have several types, they are divided by shape.

• Ordinary. Or a bakery. Hat in the form of a ball, with a curved edge, white or brown. Leg of the same color, with a large, light rim.
• Crooked. The hat is like an egg, gradually becoming flat. Cream color, thickens at the bottom.
• Field. The shape of the hat resembles a bell, with a wrapped edge, cream-colored. The leg of the same color is decorated with a ring.
• Bernard. The cap is convex, grayish, smooth, the stem is dense and light.
• Bisporous. The hat is round, with a rolled edge, the color ranges from white to brown. The leg is smooth, with a ring.
• Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
• dark fibrous. The hat is convex, with a tubercle, brown. The leg is lighter, with a white ring.
• Dark red. The shape is conical, the color is brown-brown, the flesh on the cut is red. Leg with ring, white.
• Forest. The hat is like a ball, light brown. The same color, with a ring, leg.
• porphyry. The cap is fibrous, lilac-purple, flesh with almond flavor. The leg is white, with a ring.
• Elegant. It is similar in shape to a bell, with a tubercle, yellowish. Leg of the same shade, flesh with an almond smell.
• Stocky. The hat is round, white, smooth. The leg is like a mace.

Champignon ordinary

Curve champignon

field champignon

Bernard champignon

Champignon two-spored

double ring champignon

Champignon dark red

forest champignon

Champignon porphyry

elegant champignon

Champignon stocky

Mushrooms are grown artificially for sale in large volumes. They are fried, boiled, marinated, added to salads and raw.

Hygrofor

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

Where and when does it grow?

Grow in deciduous or mixed forests, near beeches and oaks. Up to the very hat it hides in the moss. Often found in large groups. Appears in September and occurs before the first snow.

Are there varieties?

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

Hygrophorus fragrant

Hygrophorus yellowish white

Hygrophorus early

Hygrophorus olive white

Hygrofor russula

It is beneficial to collect hygrophorus, the pulp is dense, does not boil down, with a delicate taste. Suitable for frying and marinades. The slimy film must be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. Leg with scales, yellow-brown, in young mushrooms - a fibrous ring.

Where and when does it grow?

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

Are there varieties?

There are no similar species.

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

Where and when does it grow?

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

Are there varieties?

Similar species were not noted.

Because of the hardness, the flake is rarely cooked, but the hardness can be quenched by boiling. Suitable for fillings and stewing, salting. It is recommended to use only hats, the legs are too stiff.

Raincoat

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

The stem of the mushroom resembles a mace, a hat with spikes, the stem is very small. In old mushrooms, the color is not white, but brown or ocher.

Where and when does it grow?

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

Are there varieties?

There are several edible species:

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

Known as swamp, chicken, rosites dim, mushroom-turk. Outwardly, it resembles a brown cap, the hat looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

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

Are there varieties?

It looks like an early vole and a hard vole. The difference is that they are smaller and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species on the territory of Russia, but it has no value of real truffles. Flattened in appearance, with a yellow-brown cap.

Where and when does it grow?

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

Are there varieties?

Similar species were not noted.

Grifola curly

It is also called the ram mushroom, leafy or leafy tinder fungus, maitake and even “dancing mushroom”. It looks like a lamb with a dense confluence of hats, with small legs. Color - gray-greenish or gray-pinkish. Flesh with a nutty flavor.

Where and when does it grow?

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

Are there varieties?

There are only two related species:

• Grifola umbrella. Growth of small, round hats on trees.
• Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with openwork leaves-hats. Grows on coniferous trees.

Fly agaric Caesar

It is also called Caesar or Caesar mushroom, very tasty edible, it was appreciated in ancient times. Translated from Latin, like a mushroom from Mount Aman, such was in the ancient Roman province. In young mushrooms, the cap resembles a circle; in mature ones, it is convex. Color is orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

Grows in light forests, under chestnut and oak trees, sometimes settles near beech, birch, hazel. It occurs in many European countries, is listed in the Red Book of Ukraine and Germany. The Caesarean mushroom is harvested from June to October.

Are there varieties?

Of the other types of edible fly agaric noted:

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

Amanita ovoid

cobweb

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

Where and when does it grow?

Likes wet places, suitable for all types of forests. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Includes both edible and non-edible species.

In the first list:

• Bracelet. The hat is convex, yellow-red, the leg is gray-brown.
• Blue-barreled. The hat is convex, in mature mushrooms it is flat, brown or yellow. Leg purple or white.



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

Where and when does it grow?

He loves warmth, lives in the south, in coniferous forests, mostly under oaks and beeches. Prefers calcareous soils. Grows rarely, but densely. Seasonal time - from the end of May to the beginning of autumn.

Are there varieties?

Of the related species, two are noted:

• Porcini.
• Bolet girlish.




Lakovitsa

The shape of the cap is different: from convex to similar to a funnel. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The stem retains the overall color of the mushroom, similar to a cylinder.

Where and when does it grow?

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

Are there varieties?

• amethyst. The cap and leg are bright purple.
• Bicolor. The top resembles a ball, over time it is pressed. Color - brown, with a lilac tint. The stem is pinkish brown.
• Big. The top resembles a cone, red-brown, like the leg.



It is called bubble-shaped, bag-shaped, round. And also - a hare or a gigantic raincoat, because it always grows well after rain or a giant langermania. The hat is large, smooth, white, like a ball, prickly. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places, they can be found both in the forest and in the clearings. They appear from the middle of summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible golovach:

• Giant. The hat is white, looks like a ball, turns yellow in mature mushrooms.
• Baggy. The width of the cap can reach 25 cm, there is a white thorn shell.
• Oblong. Long leg and small hat. The surface is spiny, white.



Also called cherry, common clitopilus. The cap is convex, can turn into a funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

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


offline 4 weeks Posts: 149

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), dried, salted and marinated. 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 porcini throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.

confuse porcini with poisonous inedible mushrooms is difficult. But the white fungus has an inedible counterpart - the 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 freshly fried or boiled.

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, the 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 mushrooms in appearance and color. 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 any 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 cap, reddish below, with a 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 in large groups. It grows in pine forests, in lighted places, loves 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 tinge, 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. Looks 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 low 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, in the 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. The economic importance of 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.

- a delicious, delicious 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 honey 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 until 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 is used in soups and stews, but does not have a special taste.

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 cap 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 shells. 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 a 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 in open places, along ditches, forest roads, on edges, glades 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 mild. 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 with legs in bunches.

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 of a 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- tasty 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 bottom ring, often free. Spore powder is 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. Does not give preference to any certain types of trees. Often forms "witch rings". It first appears at the end of April, the peak of the season falls on May, in June (depending