Mushroom yellow cap with a bell and brown stem. Mushroom with a red cap and white stem. Where do marsh and brown russula mushrooms grow?

Among the many species of mushrooms on the planet, a particularly inconspicuous row can be distinguished. It grows in temperate forests and bears fruit in the fall. Not all mushroom lovers know about it, although there are edible and inedible rows, so it is important to know how they are noticeable and differ from other species.

General information

The name “row” comes from the method of growth - in rows. Genus presented lamellar mushrooms with painted hats that start out looking like a hemisphere and then become flat, with the edges folded inward or bent outward. The hats are scaled or fibrous, the plates are jagged, the stem is dense, usually there is no cover, but there are cases of a cover made of a film similar to a ring. The spore sac is white, maybe beige. Mushrooms smell like flour or have a bad smell. Due to the variability of its characteristics, the common mushroom is easily confused with other mushrooms.

The mycelium of most species is intertwined with plant roots. Most often these are pine, larch, spruce and fir, less often - oak, birch, beech. Mushrooms grow on unenriched sandy or calcareous soils of coniferous and mixed forests. They begin to grow in the summer and bear fruit until the temperature reaches sub-zero temperatures. But there are also species that are collected in the spring.

The rows grow one at a time, in small groups, forming into long rows or rings -.

Edible types of mushroom

There are up to 2.5 thousand types of rowing, but you can only eat three, two more types - conditionally. Edible rows are represented by the following types:

• gray row;
• crowded;
• poplar;
• green;
• May (May mushroom).

Greenfinch, or lemon row

The mushroom got its name because of its green color. It is classified as an edible mushroom, although several deaths have been reported after its consumption. The cap is 4-15 cm in diameter, initially round and then becomes flat. The surface of the skin is smooth, covered with mucus, and brown in the center.

The leg is also yellow-green, 4-9 cm in length, widened at the bottom and covered with scales. The plates are thin, thick, lemon or yellow-green in color. The flesh is white and then turns yellow. There is also a smell and taste of flour.

The row of this species spreads in coniferous forests. They bear fruit one at a time or 6-9 pieces from autumn until the first frost.

Inedible and poisonous representatives

Conditionally edible mushrooms:

The remaining species of these mushrooms are inedible and even poisonous (primarily tiger row). They differ in appearance and sometimes have a strong smell, but they are often confused with toadstools, so it is better for novice mushroom pickers not to collect them, but to ask experienced ones to show row mushrooms that are suitable for consumption.

The plates are up to 1 cm wide, thin, thick, purple in color. The pulp is fleshy, purple, then turns yellow, with a delicate taste and aroma of anise. Purple rows grow on the ground and humus of coniferous and mixed forests; there are both solitary specimens and ring-shaped colonies. They bear fruit from August to December.

This mushroom has a bitter taste and sour smell, so it is not eaten. The cap is spherical, then becomes prostrate from 5 to 15 cm in diameter. The skin is velvety, yellow-orange in color with brown-red scales.

Row mushrooms is the collective name of an entire order of mushrooms, including both edible and poisonous species. Basically, they are all edible: gray row, poplar, giant, matsutake, massive, and yellow.

The row plant most often grows in mixed and coniferous forests and loves sandy soil. And they collect it from May until the end of October. The greatest mushroom “peak” occurs in August-September.

Many people look at these wonderful and very healthy mushrooms as inedible toadstools, so they avoid them. Even experienced mushroom pickers do not always risk collecting rows of mushrooms, for fear of confusing them with their poisonous counterparts.

Edible and poisonous types of rows - how to distinguish?

There are a huge number different types rows of mushrooms. Moreover, each species is not only edible, but also poisonous. How to distinguish edible mushroom row from false? The main difference between a poisonous and an edible mushroom is that the caps of false rows will always be evenly shaped and painted only white, and poisonous mushrooms have a rather fetid odor. Edible mushrooms, on the contrary, are painted in different shades (the cap and stem of such rows are always the same tone). Under the cap they have plates of rich yellow color. The pulp of the edible rows will be the same color. So, let's first consider which mushrooms are allowed to be eaten, and then which ones are unsuitable for food.

Edible row mushrooms:

1. Gigantic row. Other names for the mushroom: gigantic row, huge row. The mushroom cap reaches about twenty centimeters in diameter. The cap is also characterized by a spherical shape (then the shape becomes flat), smooth skin of a brownish-red color with light edges. The fruit stalk is quite elastic, straight, lighter at the top, and starting from the middle it becomes yellowish or brownish-scarlet. The mushroom pulp has a nutty flavor and a rich mushroom aroma; when broken, it may turn red or yellow. Fruiting lasts from August to September. Cultivated in forests where pine trees grow.
2. Yellow row. Also called decorated row. Compared to all other types of rows, this mushroom is much smaller in size. The hat is yellowish-olive in color with a dark spot in the center. The fruit stem is very small (about one centimeter), hollow inside, and covered with scales on top. The flesh under the cap is yellowish, and in the stem it is brown. In addition, the decorated row has a very pleasant woody aroma, but at the same time has a bitter aftertaste.
   
3. Yellow-brown row. Popularly, such a mushroom is called brown, red-brown and orange. Although the mushroom belongs to an edible species, it is slightly bitter when consumed. The mushroom cap is convex at the initial stage of development, and over time it becomes flatter with a small tubercle in the center. The surface is quite sticky; in old mushrooms it can also be scaly, red-brown in color with light edges. The fruit stalk is straight, becomes thicker closer to the base, white at the top, and brownish-yellow at the bottom with thin brownish-red fibers. The pulp of the row is light or yellowish, has a strong powdery odor and bitter taste. The harvest takes place from August to September.
   
4. Earthy row. Also called earthy-gray row. The cap is cone-shaped, later becomes flat with a small tubercle in the center, grayish-brown in color and with a smooth surface. The fruit stem can be straight or slightly curved in the form of a screw, white in color. As for the pulp, it is moderately elastic, light in color, tasteless and has a slight powdery odor. They grow exclusively in coniferous forests. They begin bearing fruit in August.
   
5. Lilac-footed row. The fruit stem is lilac in color, and the cap is yellow-beige with a purple tint and a smooth surface. The pulp is quite fleshy, sweet, with a light fruity aroma, gray, whitish or violet-gray in color. Likes to grow in forests where ash trees grow. The harvest begins in April and lasts until November.
   
6. Mayskaya row. Young mushrooms have a round-flat cap, which later becomes convex. The skin is beige in color, then becomes a little whiter, and at an older age it turns yellow. The mushroom stem is straight, white or yellowish in color, yellow-red near the base. The fruit pulp is light, quite fleshy, with a strong floury smell and taste. Fruits for three months (from April to June).
   
7. Mongolian row. Characterized by excellent taste and aroma of mushrooms. The mushroom cap is ovoid or in the shape of a hemisphere; at a more mature age, the mushroom takes on convex shape with edges curved up. The surface of the cap is shiny, whitish in color; in an old mushroom, the skin becomes matte. The fruit stem of the Mongolian row is long (reaches almost ten centimeters), quite thick, expanded closer to the base, whitish, and then yellowish in tone. The pulp of the row is white. It begins to bear fruit twice a year: first in the spring (from May to May), and then in the fall (somewhere in October).
   
8. Broken row. The fruit body is quite fleshy. The cap is semicircular, reddish-brown or yellow-chestnut in color, with a shiny and silky surface. Mushroom leg cylindrical, compacted, narrows near the base, light, covered with plaque. The fruit pulp is white, turns red when broken, has a bitter taste and a powdery odor. It begins to bear fruit in January and stops in March. The broken row can be salted, pickled, boiled, fried and stewed. But such mushrooms require preliminary long-term soaking.
   
9. Shoed row. Also called matsutake (which means “pine row”). The fruit cap is quite wide, with a silky surface, brownish in color. In more mature mushrooms, the skin cracks and the light flesh is visible through it. The mushroom stem is long (can reach about twenty centimeters), closer to the cap it is painted white, and near the base it is brown. The fruit pulp is light, has a mushroom flavor and a spicy-cinnamon aroma. The harvest takes place in the first two months of autumn.
   
10. Gray row. This mushroom is also called streaked mushroom. The cap of the gray row is round, a little later it becomes flatter and uneven, a small tubercle forms in the center, the color is dark gray, sometimes there is a purple or green tint. Old mushrooms have a smooth cap surface with cracks. The fruit stem also has a smooth surface, expanded closer to the base, and is covered on top with a powdery coating of a grayish-yellow or white hue. Mushroom pulp has virtually no odor, has a mealy taste, and turns yellow when broken. It grows in forests where pine trees grow. The gray row appears at the beginning of autumn and disappears at the end.
    
11. Crowded row. The mushroom grows in clusters in the form of small fruiting bodies different forms. Mushroom caps are round with concave edges. The surface is smooth (may be scaly), gray in color. The fruit stalks are fused together, straight, swollen, light-colored. The mushroom pulp is quite elastic, moderately dense, brown in color, has an excellent taste and powdery smell. Appear in the first two months of autumn. Found in parks, forests, and near roads.
    
12. Violet row. Another name is pink row. The cap, up to fourteen centimeters in diameter, is painted whitish or yellowish, smooth, hemispherical in shape (in more mature mushrooms the shape becomes flat) with uneven and wavy edges. The leg is colored in the same tone as the cap, tapers at the top, and is fibrous (may be covered with scales). The mushroom pulp is soft, whitish or light pink in color, emits a corn aroma, and is almost tasteless. Grows from August to November in mixed forests.
    

The following types of mushrooms belong to the conditionally edible rows:

1. White-brown row. Also called brown row. The surface of the cap is slimy, prone to cracking, and colored reddish-brown. The shape of the cap is cone-shaped with a tubercle in the center. The fruit stem is smooth, brownish-pink in color, white under the cap itself. The pulp is also light; in mature mushrooms it is slightly bitter. It begins to bear fruit in August and ends in October.
   
2. bearded row. The cap is convex, cone-shaped, with a scaly surface, reddish or brownish-pink in color. In young mushrooms, the edges of the cap are rolled up, and when older they become flattened. The mushroom stem is covered with scales, smooth, white on top and brown underneath. The pulp is light, tasteless and odorless. It is found near swamps where alder and willow grow, as well as in forests where there are pine and fir trees. Fruits from early August to October.
   
3. Smoky row. The cap is quite fleshy and large, hemispherical in shape (in older age it changes to flat) with rolled up edges, ashy or yellowish in color, with rather thick, whitish flesh, which becomes loose in old age. Produces a floral-fruity aroma. The fruit stalk is thick, widens near the base, club-shaped, moderately fleshy, light in color. In the forest, the mushroom is most likely to be found from August to November.
   
4. Yellow-red row. Also called red row. Due to the fact that the mushroom has a rather bitter taste and sour smell, very often this row is considered an inedible species. The cap is round (then becomes flat), the surface is velvety, dry, yellow-orange in color, dotted with small brown-red scales. The fruit stalk can be curved or straight, thickening near the base. The color of the leg is the same as that of the cap, only the scales are much lighter. The pulp is quite fleshy, dense, juicy, yellowish in color, with a bitter taste and sour smell. Fruiting begins in July and lasts until October.
   
5. Green row. Also called golden row. Some scientists believe that this mushroom belongs to a poisonous species. The cap is convex (later it will be flat), fleshy, with a smooth and slimy surface of a yellowish-green tone with a brownish center. N The foot is smooth, yellow-green in color, covered with brownish scales at the base. The pulp is light, turns yellow in mature mushrooms, is almost tasteless, with a floury smell. Grows from September until the first frost.
   
6. Red row. Young mushrooms, compared to old mushrooms, have a much more pleasant taste and are not bitter. The surface of the cap is velvety, yellow-orange in color, dotted with reddish scales. The fruit pulp is quite compacted in the cap, bright yellow in color, has a rancid taste and a sour smell, reminiscent of rotten wood.
   
7. Openkovidnaya row. The mushrooms are quite fleshy, with a thick stem and a cap, which is colored yellow-brown, reddish with green spots and veins. The shape of the cap is narrow and convex, then changes to flat with rolled up edges. Fruit stem middle length(about eleven centimeters), cream-colored, covered with scales below. The mushroom pulp is light in color and has a not very pleasant smell and taste. The harvest takes place from the third month of summer until October. These mushrooms are best consumed pickled, salted or boiled.
   
8. fused row. The fruit cap, about ten centimeters in diameter, has a convex shape, which changes to flat with age, with the edges pointing down. The skin of the cap is dryish, smooth, and whitish in color. In rainy weather the color of the cap turns blue. The mushroom stem is velvety, cylindrical or flattened, white in color. The flesh of the mushroom is quite elastic, light, with a cucumber smell..
   
9. Poplar row. The mushroom cap of this row is quite fleshy, convex (later becomes flat) in shape, with a slippery yellowish-brown skin. The fruit stem, like the cap, is quite fleshy, light in color, in a more mature age it turns brownish-red, and can darken when squeezed. The flesh is light, dense, moderately fleshy, pinkish under the cap, and grayish-brown inside the stem. The harvest lasts all summer, including the first two months of autumn.
   
10. Purple row. Also called lilac row and lilac row. It is considered a rather large mushroom, with a hemispherical cap (then becomes flat), with a smooth skin, a rich purple color (in old mushrooms the tint becomes brownish). The fruit stalk is quite dense, elastic, slightly thickened closer to the base, covered at the top with light flakes, purple in color, which lightens with age and then turns brown. Mushroom pulp is light purple in color and has an anise aroma. Fruits from August to December.
    
11. Scaly row. The cap is convex in shape, with a velvety skin of a dark brown tone, covered with scales. The leg is club-shaped, fibrous, tricolor (white near the cap, pink or yellow in the middle, and brown closer to the base). The pulp is beige in color, has a fruity smell and a bitter taste. Fruits for three months (from August to October).
    

Inedible row mushrooms include the following types:

1. White row. Some experts believe that this mushroom is poisonous. It has an unpleasant pungent odor and a rather pungent taste. The shape of the cap is rounded and convex, becoming flat over time. The surface is dry, dull, white-gray in tone, which later changes to yellowish-brown with brownish spots. The stem of the mushroom is slightly compacted near the base and has the same color as the cap. The fruit pulp is moderately fleshy, light, turns pink when broken, and has a burning, bitter taste. The smell of more mature mushrooms is musty, somewhat reminiscent of the smell of radish. They appear in August and grow until October.
   
2. Smelly row. This mushroom is considered inedible because after eating it, a person experiences visual and auditory hallucinations. The hat is white with the presence of a brown color and has a convex shape. The pulp is compacted, light, smells of pungent gas. The fruit stem is colored in the same way as the cap. They can grow in mixed forests from September to October.
   
3. Spruce row. Characterized by an unpleasant odor and taste. Inhabits pine forests from August to October. The cap is round in shape with a small depression in the center, the surface is shiny and smooth, of a brownish tint. The fruit leg is not too fleshy and thin, curved. In old mushrooms, the skin cracks, revealing light flesh.
   
4. Soapy row. The name of the mushroom is due to the fact that it has a fruity-soapy smell and a not entirely pleasant taste. The taste and smell do not change even after heat treatment. The mushroom cap is bare, smooth, conical in shape, which then becomes flat, greenish-olive in color, reddish in the center, and pale at the edges. The fruit stalk can be club-shaped or even-shaped, whitish or yellow-green in color; at an older age, the stalk becomes covered with reddish spots. The pulp is quite dense, light or yellow. It is found in forests where spruce, pine, and oak trees grow, from August to November.
   
5. Separate row. The hat is olive in color, convex in shape with a dark tubercle in the center, almost twelve centimeters in diameter, covered with dark scales, the edges are curved down. During rainy weather, the surface of the cap becomes slippery and slimy. The mushroom stalk is compacted, expanded at the bottom, white-green at the top and dark gray at the bottom, with small scales located on the surface of the stalk. The pulp is two-colored (it is white in the cap and yellowish in the stem), tastes bitter, and smells of fresh flour. The row grows for a month and a half (from August to mid-September).
   

There are also poisonous row mushrooms:

As you can see, there are a huge variety of varieties of row mushrooms. Among them are both edible and inedible and even poisonous mushrooms. Therefore, before collecting mushrooms in the forest, you should carefully study the appearance of each of them.

Below is a video about the brown row.

Beneficial features

The rowers have a whole list beneficial properties. Thus, it is very valuable for medicine that many antibiotics are obtained from the enzymes contained in the rows, which are most often aimed at combating the tuberculosis bacillus. Mushrooms are also rich in vitamins B, PP, C, A.

These mushrooms are known to help with mental fatigue. Doctors recommend rowing for people suffering from diabetes and hypertension.

Due to the fact that mushrooms contain very few calories, they are perfect for dietary nutrition, and the presence large quantity microelements and proteins makes them an excellent food for vegetarians. In terms of their chemical composition, they are very close to meat, therefore they can completely replace it.

Edible row mushrooms are very beneficial for humans. Their benefit lies in the fact that mushrooms contain vitamins and substances that have a beneficial effect on the body, helping to cope with many diseases.

Thanks to scientific research and chemical analysis of the fungus it was found that the rows have the following properties:

• antibacterial;
• antioxidant;
• immunomodulatory;
• antiviral;
• anti-inflammatory.

In addition, the benefits of row mushrooms are based on the fact that the use of this product contributes to:

• removing toxins from the body;
• normalization of the tone of the stomach and intestines;
• liver cell regeneration.

We can conclude that the described row mushrooms (edible only) should be included in the diet of people who have diabetes, oncology, arrhythmia, diseases of the genitourinary system, rheumatism, nervous disorders and osteoporosis h.

Use in cooking

Despite the fact that these mushrooms have an inconspicuous appearance, they are surprisingly tasty and aromatic, and therefore it is not surprising that row mushrooms are widely used in cooking.

Both young and adult mushrooms are excellent for food, and even those that have survived the first frost. Rows are wonderfully suitable for frying, salting, marinating, stewing, and soups and sauces are prepared from them. They can be grilled and dried. Many chefs prefer to add rows to meat - they add an extraordinary aroma to the dish. At the same time, rows can be a separate dish - a decoration for the festive table.

How to cook properly?

Row mushrooms, only if they are edible, can and even should be eaten. But before you start making a dish with mushrooms, you should first prepare fresh mushrooms.

How to process rows? It is necessary to first sort out the collected rows and clean them of leaves and grass. Next, the mushrooms should be thoroughly rinsed under running water or soaked in water for several hours (this is done when the mushrooms are too dirty). Then pour clean water into the container, add vinegar and bring to a boil. As soon as the liquid begins to boil, place the washed mushrooms in a saucepan and boil for about ten minutes. Then the broth must be drained, and the rows must be filled with water again, adding vinegar, and boiled for about twenty minutes. Then put the peeled onions into the container and cook for another ten minutes (this is necessary so that the mushrooms do not emit a powdery smell). When the mushrooms are cooked, they need to be thrown into a colander, and then proceed to further preparation of the dish.

How to prepare rows so that they don’t taste bitter? To get rid of the bitter taste, you should remove the skin from the cap during processing, soak the mushrooms in salted water (a kilogram of rows requires thirty grams of salt and a liter of water) for a day (the longer the mushrooms are soaked, the better the bitterness comes out of the pulp) or during While cooking the mushrooms, add a peeled onion to the broth (this method was described above).

What can you do with rows? Culinary experts recommend salting, marinating, boiling, frying and stewing mushrooms.

How to cook rows? Process a kilogram of fresh mushrooms as indicated above. Next, pour a liter of water into a deep container, add thirty grams of salt, a pinch of citric acid and boil. When the liquid begins to boil, place the cleaned rows into the container and boil for about twenty minutes under a closed lid. After ten minutes of cooking, add a couple of clove buds, six peppercorns and bay leaves to the mushrooms. After twenty minutes, transfer the boiled mushrooms to a colander - and you can begin further preparing the dish.

How to fry rows? Peel, rinse and place approximately five hundred grams of fresh mushrooms in a deep container, adding two liters of water and thirty grams of salt. Boil the mixture and simmer for about twenty minutes (you should constantly skim off the foam). Place the boiled rows in a colander to drain excess liquid, and then place in a heated frying pan coated with vegetable oil. Fry the mushrooms for about ten minutes, stirring regularly.

How to pickle rows at home? You will need a kilogram of fresh rows, which need to be cleaned, washed and cut. Then the mushrooms should be boiled as indicated above. At the end of cooking, mix the rows with forty-five milliliters of vinegar and distribute into sterilized containers, adding thirty-five grams of sugar, five peppercorns, four buds of cloves and a couple of bay leaves. Afterwards, the jars should be sealed tightly.

How to salt rows for the winter? Boil a kilogram of mushrooms and transfer to a colander to remove all the liquid. Next, put three leaves of horseradish, ten peppercorns into a sterilized container, and then lay out the boiled rows in layers, sprinkling each layer with salt and adding three chopped cloves of garlic. H In forty-two days, the salted mushrooms will be ready for the winter. The shelf life of the product is no more than twelve months.

Benefits of row mushrooms and treatment

The benefits of row mushrooms for the body are known to both folk and official medicine. It is possible due to the fact that in such vegetable product contains a huge amount of vitamins, minerals and amino acids.

Extracts obtained from these mushrooms are actively used in the treatment of liver and kidney diseases. They restore liver cells, promote the removal of toxins and cleanse the body as a whole. In addition, in folk medicine, ointments and lotions made from these mushrooms are used to treat skin diseases.

Harm of row mushrooms and contraindications

Row mushrooms do not cause any harm, but there is a chance of confusing edible ones with poisonous mushrooms. Poisonous species have thinner legs and caps with grayish plates and a conical tubercle in the middle. It is also better to collect mushrooms away from roads and cities, since they absorb harmful substances contained in the soil. The use of rows is contraindicated for young children, people with digestive disorders, as well as people who have an individual intolerance to this product.

You can be poisoned by row mushrooms if you mistakenly pick an inedible type of this mushroom and eat it. Symptoms of row poisoning:

• headache;
• increased salivation;
• severe and cutting pain in the abdomen;
• severe and frequent diarrhea;
• nausea;
• fatigue, weakness and desire to sleep;
• frequent and intense vomiting.

At the first signs of row mushroom poisoning, you should immediately call a doctor at home. While waiting for the doctor, the patient needs to provide first aid. What is it?

Firstly, lavage the stomach with a weak manganese solution (the liquid should be light pink) to remove any remaining fungi from the body. After you drink the solution, you need to specifically induce vomiting.

Secondly, after gastric lavage, you should take any adsorbent.

Thirdly, if you do not have diarrhea, then you need to drink a laxative to cleanse the intestines of mushroom residues.

Fourthly, after taking the medicine, you need to go to bed and cover yourself with a fairly warm blanket (this is done so that the body sweats).

Fifthly, if you feel dizzy, you need to drink strong black tea (preferably hot).

Now we just have to wait for it to arrive ambulance and provide medication treatment.

Autumn is the time of harvest, and for experienced mushroom pickers it is also an opportunity to fill your basket with healthy and tasty mushrooms. To know which mushrooms are edible and which are not, you need to carefully study encyclopedias and it is advisable to use the advice of experienced mushroom pickers. Mushrooms that have a lamellar cap structure are usually classified as edible, but not all of them have such a structure, so you should become more familiar with all descriptions of edible types of mushrooms.

Albatrellus ovine

The mushrooms are usually solitary, but can grow together with a lateral or central stalk. The stem of the mushroom grows about 7 centimeters in length and 3 centimeters in diameter, the shape of the cap is similar to an irregular circle, it is slightly convex in the center, and later becomes flat and elastic. The surface of the cap may be grayish-yellow, pale gray or white. When the mushroom is young, the cap is slightly scaly and almost smooth, then the scales acquire a more pronounced shape. The mushroom has white flesh, which tends to change color to lemon yellow when dried.

Auricularia (Ear-shaped)

Unique mushroom in quantity useful substances. It has an interesting shape that resembles a wrinkled ear; its cap grows 8 centimeters in height, 12 centimeters in diameter and 2 millimeters in thickness. On the outside it is covered with a small fluff and has an olive-yellowish-brown color, while on the inside it is shiny and gray-violet. The stem of the mushroom is usually difficult to notice, it dries out in drought and is able to recover after rain. This forest edible mushroom is found in trees and prefers oak, alder, maple and elderberry.

Porcini

The mushroom has a hemispherical cushion-shaped cap, it is quite fleshy and convex, the span of the cap is 20-25 centimeters. Its surface is slightly sticky, smooth, its color is brown, light brown, olive or violet-brown. The mushroom has a fleshy cylindrical stalk, the height of which does not exceed 20 centimeters and 5 centimeters in diameter, it expands at the bottom, the outer surface has a light brown or white tint, and there is a mesh pattern on top. The larger half of the leg is usually in the litter (underground). This is one of many edible mushrooms, which are common in the Saratov region.

White boletus

The shape of the mushroom cap is hemispherical and then cushion-shaped, its diameter is about 15 centimeters, it is bare and can become slimy. The outer part of the cap can take on various shades of gray and brown. The leg is solid, cylindrical, the diameter is 3 centimeters, the length is about 15 centimeters. At the bottom, the stem of the mushroom widens slightly, its color is whitish-gray and there are longitudinal dark scales. The tubes of the spore-bearing layer are long, its color is white, turning into dirty gray.

White boletus

The mushroom is a large species, the cap reaches a diameter of 25 centimeters, the color of the outer part is white or some shades of gray. The lower surface of the mushroom is finely porous, white at the beginning of growth; in older mushrooms it becomes gray-brown. The leg is quite tall, thickens at the base, its color is white, there are oblong scales of brown or white color. The structure of the pulp is dense, usually it is blue-green at the base of the mushroom, and at the break it becomes blue, almost black. This species belongs to the edible mushrooms that are collected by mushroom pickers in the Rostov region.

The size of the mushroom cap varies between 2-15 centimeters, sometimes 30 centimeters; in young animals it is hemispherical; when it matures, it becomes concave or flat-spread, usually has irregular shape. The structure of the cap is scaly and smooth, the color of the outer surface is usually white, but yellowish-white caps are found in older specimens. The stem of the mushroom is thick, its height is only 4 centimeters, and its diameter is about 3 centimeters, it narrows closer to the base, the skin of young growth is white, becoming slightly yellowish with age. The pulp has an elastic structure, the plates of the spore-bearing layer are wide and white or yellowish-brown.

Bolethin swamp

The diameter of the mushroom cap usually does not exceed 10 centimeters, its shape is flat-convex, cushion-shaped, with a tubercle in the center. It is felt-scaly, fleshy and dry, the color of young mushrooms is quite bright purple or cherry-red, burgundy, and of older mushrooms it has a yellowish tint. The height of the stem reaches 4-7 centimeters, and the diameter is 1-2 centimeters; at the base of the mushroom the stem is slightly thickened; sometimes the remains of a ring are visible, under which it is red and yellow on top. The pulp has a yellow, slightly bluish color, the spore-bearing layer runs down to the stem, its color is yellow and then brown, the pores are wide.

Borovik

The cap has a round shape at the beginning of growth, later it transforms into a flat-convex one, its color is dark almost black, the skin is smooth and slightly velvety. The pulp is dense in structure, its color is white and does not change when cut, it has a pronounced mushroom aroma. The leg is massive, club-shaped, it is very thick at the base, its color is terracotta, and you can always notice a mesh on top white. If you press the hymenophore with your fingers, you can observe the appearance of olive-green spots.

Valuy

The cap grows from 8 to 12 centimeters in diameter, and sometimes 15 centimeters, and is colored yellow or brownish-yellow. The young have a spherical cap, which, when ripe, opens and becomes flat, it is shiny and smooth, and mucus is present. The shape of the leg is barrel-shaped or cylindrical, the length is 5-11 centimeters, and the thickness is about 3 centimeters, its color is white, but can be covered with brown spots. The pulp is quite fragile, it is white, but gradually darkens when cut until brown. The spore-bearing layer is white or dirty cream, the plates are narrowly adherent, frequent, and have different lengths.

Oyster mushroom

The size of the mushroom cap in diameter varies from 5 to 22 centimeters. The skin is found in different colors: yellowish, white, fawn, blue-gray, ashy or dark gray, the shape is shell-shaped, round or ear-shaped, its surface is matte and smooth, and the edges are thin. The short leg is cylindrical, its surface is smooth, the base is felt. The fleshy pulp is juicy, white and pleasant to the taste with a light mushroom aroma. The plates fall onto the stem, they are wide and mid-frequency, white in young animals, and then become grayish. This edible mushroom is common in Kuban.

Volnushka

The cone-shaped cap reaches 5-8 centimeters in diameter, it has a creamy-white color and darkens closer to the middle, the surface is very fleecy along the edges of the cap, fluffy. The stem of the mushroom can grow 2-8 centimeters in length and about 2 centimeters in thickness, the color of the surface does not differ from the outer part of the cap, tapering closer to the base. The pulp is brittle white, stands out milky juice at the break. The plates are descending, adherent, narrow and frequent, white in young mushrooms, cream or yellow in old mushrooms. This species can be found throughout the Moscow region.

Hygrofor

The mushroom cap usually does not grow more than 5 centimeters in diameter, rarely grows to 7-10 centimeters, it has a convex shape, often with a small tubercle in the middle, secretes mucus in rainy weather, and can be gray, white, reddish or olive in color. The leg has a dense structure, its shape is often cylindrical, and the color matches the cap. The plates are sparsely located, they are thick, descending and waxy, and are white, pink or yellow.

Talker

The mushroom cap is usually small, only 3-6 centimeters in diameter, its shape is funnel-shaped, the skin is dry and smooth, the cap is very thin, its color is pale yellowish-brown, light chestnut or gray-ash. The cylindrical leg does not grow more than 4 centimeters in height and 0.5 centimeters in thickness, the color of the skin is pale yellow, it is always lighter than the surface of the cap. The plates are adherent, infrequent and wide, they are always light-colored or whitish.

Golovach

A very unusual and peculiar representative of rain mushrooms. Its fruiting body is huge, has the shape of a skittle or club; in young growth the color is rich white. The height of the mushroom can reach 20 centimeters; its white flesh has a loose structure. The mushroom stalk can be much larger than the fruiting body or much smaller. Only mushrooms that are not fully ripe can be eaten; they can be easily distinguished from old ones, since they are darker and the outer surface of the cap is cracked.

Lattice mushroom

The size of the mushroom cap is about 5-11 centimeters, the outer surface can be brown, brown or reddish, sometimes with a red tint; in young animals it is slightly convex, then it becomes more even, flat, and smooth to the touch. The height of the cylindrical stem reaches 5-12 centimeters, the color usually does not differ from the cap, it is smooth to the touch, hard and dense, sometimes slightly curved. The flesh of the mushroom has a brown or yellow tint and becomes slightly pinkish at the cut site. The tubular layer is always slightly lighter than the cap, it is light brown or yellowish.

Pepper milk mushroom

The cap is convex in young animals and spread out in more mature ones, funnel-shaped in older ones, with a diameter of 13-15 centimeters. The skin is dry, matte, its color is white with small brown-yellow spots. Dense, thick, white pulp secretes a light milky juice when cut; it turns green over time. A distinctive feature of the mushroom is its narrow and frequent plates of white color with a creamy tint.

Black breast

The mushroom usually grows singly, despite its name, its color is not black, but greenish-olive-brown. The cap is flat or funnel-shaped with a hole in the middle, its surface is adhesive and astringent, the span is 10-20 centimeters. The leg is quite short, only 3-7 centimeters, its thickness usually does not exceed 3 centimeters, and is more narrowed at the base. The pulp has a grayish-white tint and darkens when cut, releasing milky juice. The lamellar layer is off-white and turns black when pressed. The land of the Kaliningrad region is very rich in this type of edible mushrooms.

Common dubovik

The massive cap, the span of which is 5-15 centimeters, rarely grows to 20 centimeters, is hemispherical in young animals, then opens and transforms into a cushion-shaped one. The velvety surface is gray-brown and brown-yellow, irregularly colored. The pulp is dense with a yellow tint; when cut, it immediately acquires a blue-green color and eventually turns black. The leg is club-shaped and thick, its height is 5-11 centimeters, and its thickness is from 3 to 6 centimeters, the color is yellowish, but darker closer to the base, there is a dark mesh. The hymenophore changes color greatly as the mushroom ages; at first it is ocher, then red or orange, and in older specimens it is dirty olive.

Blackberry (Blackberry) yellow

The diameter of the cap varies between 4-15 centimeters, its shape is unevenly wavy, convex-concave, and the edges are curved inward. The slightly velvety skin is dry and comes in reddish-orange and light ocher colors. The length of the leg is about 4 centimeters, the width is no more than 3 centimeters, the structure is dense, the shape is rounded-cylindrical, the surface is smooth and light yellow. The pulp is light, fragile and dense; when cut it acquires a brownish-yellow tint. The hymenophore has thick spines of light cream color that descend onto the stalk.

Yellow-brown boletus

The large cap grows about 10-20 centimeters, and sometimes up to 30 centimeters in diameter, its color is yellowish-gray and bright red, its shape changes with age, at first spherical, later becoming convex or flat (rare). The fleshy pulp at the break acquires a distinct purple tint, and later an almost black color. The leg is high, about 15-20 centimeters, 4-5 centimeters wide, has a cylindrical shape, thickens towards the bottom, white on top, with a green tint below. The spore-bearing layer is gray or whitish, the pores are small, the tubular layer is very easy to separate from the cap.

Yellow and yellow-brown moss

At first, the cap has a semicircular shape with a tucked edge, and then becomes cushion-shaped, size 5-14 centimeters, the surface is pubescent, gray-orange or olive, over time it cracks, forming small scales, they disappear when ripe. The leg is club-shaped, its height is 3-9 centimeters, and its thickness is 2-3.5 centimeters, the surface is smooth, lemon-yellow or slightly lighter, brownish or red underneath. The flesh is light yellow or orange, hard, and may turn blue in places when broken. The tubes are attached to the stem, the pores are small, and become larger as they mature.

Winter mushroom

A small cap can grow about 2-8 centimeters in diameter; in young animals it is convex-rounded, later it becomes convex-prostrate, the surface is smooth, the mucous is orange-brown, but slightly darker in the middle. The plates are sparse, cream-colored, and darken with age. The leg grows up to 8 centimeters in height, it does not exceed 1 centimeter in thickness, has a cylindrical shape, is usually yellow on top and darker below, brown or red. The flesh of the cap is soft, but the flesh on the stem is tougher and has a light yellow tint.

Variegated umbrella

The diameter of the mushroom cap is impressive, from 15 to 30 centimeters, and sometimes all 40 centimeters; it is ovoid at the beginning of growth and gradually transforms into flat-convex, prostrate and umbrella-shaped, with a tubercle in the middle. The surface of the cap is white-gray, pure white or brown; it always has large brown scales, with the exception of the center of the cap. The plates are adherent to the collarium, their color is creamy white, and over time red veins appear. The leg is very long, 30 centimeters or more, its thickness is only 3 centimeters, thickens at the base, the surface of the skin is brown.

Kalotsibe May (Ryadovka)

The size of the cap is 5-10 centimeters, in young animals its shape is pillow-shaped or hemispherical, it opens with age and loses its symmetry, the edges can bend. The surface is yellowish-white, dry and smooth, the flesh is dense, its color is white, and there is a distinct powdery odor. The plates are adherent, narrow and frequent, at first almost white and light cream in maturity. The width of the stem is 1-3 centimeters, the height is 2-7 centimeters, the surface is smooth, usually the shade is identical to the color of the outer surface of the cap.

Pink lacquer

The cap changes its shape with age; in young mushrooms it is bell-shaped or convex-depressed, and in adulthood it becomes convex with a depression in the middle and often cracks with wavy edges. The color, depending on weather conditions, can be carrot-pink, yellow or almost whitish. The plates are adherent, wide, usually their color matches the shade of the outer part of the cap. The length of the cylindrical stem is 8-10 centimeters, it is smooth, the structure is dense, slightly darker than the cap or has an identical color. The pulp is watery and has no special odor.

Lyophyllum elm

The cap is about 4-10 centimeters, convex in young animals, fleshy, the edge is rolled up, tends to transform into a more prostrate one when ripe, its color is light beige or white, and there are “watery” spots on the surface. The plates are attached to the stem like a tooth, they are frequent and always slightly lighter than the shade of the cap. The length of the mushroom stem is 5-8 centimeters, the diameter is usually no more than 2 centimeters, the shape is curved, the shade often matches the outer part of the cap.

Chanterelles

The fruiting bodies of mushrooms are large and medium-sized; their shape is capped, the cap is almost funnel-shaped, fleshy, its edge is thick and blunt, the color varies within shades of red or yellow, rarely whitish. The stem is usually short and rather thick, the flesh is yellow or white, and when cut it generally becomes distinctly blue or red. The hymenophore is folded, the thick folds are not separated from the cap, but there are specimens with a smooth spore-bearing layer.

Oiler white

The diameter of the cap does not exceed 11 centimeters, it has a convex cushion-shaped shape in the early stage of ripening, and later becomes flattened or concave; in young animals, the surface is painted white and only at the edges the outer part is pale yellow, then acquires a yellowish or grayish-white tint, which darkens in wet weather. The skin of the cap is bare, smooth and slightly slimy, but when dry it begins to shine. The pulp has a yellow or white color; it tends to change it to wine red when cut. The height of the leg is 3-8 centimeters, the thickness is no more than 2 centimeters, its shape is cylindrical, but it can also be spindle-like at the base.

Oiler yellowish (Marsh)

Mushrooms grow singly and in large groups, on average the size of the cap is 3-6 centimeters, but can grow about 10 centimeters, young growth usually has a spherical cap, the mushroom takes on an open or cushion shape when ripe. Its color varies between gray-yellow and yellowish-brown, but it can also be rich chocolate. The thickness of the leg does not exceed 3 centimeters, there is an oily ring, above which the leg is white and below it is yellow. In young specimens the ring is white, in old specimens it is purple. The pores of the spore-bearing layer are round and small, the pulp is mostly white.

Summer oiler grainy

The mushroom gives the impression of being dry, since the surface of the cap is not sticky, its shape is rounded-convex, can grow up to 10 centimeters in diameter, and is first colored brownish-brown, red, then yellow-ocher and pure yellow. The thin tubular layer is light in young animals and light gray-yellow in maturity; the tubes are short with rounded pores. The pulp is quite soft, brown-yellow and thick, has almost no smell, but the taste is pleasant. The length of the leg is about 7-8 centimeters, the thickness is almost 2 centimeters, the surface is painted yellow.

Larch oiler

The size of the cap ranges from 3 to 11 centimeters, it is conical or hemispherical, elastic and fleshy, and when ripe it tends to transform into a convex or prostrate shape. The surface of the cap is shiny, slightly sticky, smooth and easy to separate. The tubes are short, adherent, the pores are small, their edges are sharp, and they secrete a little milky juice. The length of the leg is 4-7 centimeters, the diameter is about 2 centimeters, it is curved or cylindrical, and is hard. The pulp has a yellow tint and a dense structure; it does not lose color when cut.

Pepper oiler

The span of the cap is 3-8 centimeters, the convex-round shape is characteristic of the younger generation, later it is almost flat, the surface is velvety, dry, usually glistens in the sun, and becomes slimy with high humidity. The cap is colored light brown or copper, sometimes with an orange, brown or red tint. The length of the leg is 3-7 centimeters, and the thickness is only 1.5 centimeters, it is mainly cylindrical or slightly curved, tapering closer to the base. The pulp is yellowish, loose, the tubes descend to the stem, the pores are large, colored brown-red.

Late oiler

The diameter of the cap is about 10 centimeters, in young animals it is convex, then it transforms into a flat one, in the middle you can see a tubercle, it is colored chocolate-brown, sometimes there is a purple tint. The surface is mucous and fibrous, the tubes are adherent, the pores are small, pale yellow in young animals, then acquire a brownish-yellow tint. The solid leg has a cylindrical shape, no more than 3 centimeters in diameter, closer to the cap it is colored lemon yellow, and brown at the base. The pulp is juicy, soft, white with a lemon tint.

Oiler gray

The cushion-shaped cap has a span of 8-10 centimeters, is colored light gray, there may be a purple or green tint, the surface is mucous. The color of the tubular layer is usually grayish-white or brownish-gray, the wide tubules are descending. The pulp is watery, has no strong taste or smell, its color is white, but towards the base of the stem it turns yellow, turning blue at the break. The height of the stem is 6-8 centimeters, there is a wide felt ring that disappears as it matures.

Wet purple

The span of the cap does not exceed 8 centimeters, it is neatly rounded at a young age, when ripe, it opens and even becomes funnel-shaped, its color is lilac-brown with a wine-red tint. The outer part is smooth, in young animals it is mucous, the flesh does not have a strong odor, it is lilac-pink and thick. Wide plates descending on the stem, pinkish-purple in young animals, and in adulthood dirty brown even black. The leg is curved, 4-9 centimeters long, diameter 1-1.5 centimeters, its color usually matches the tone of the outer surface of the cap.

Mosswort

The cap has a hemispherical shape, the surface is brown and velvety, there are cracks on it, the diameter does not exceed 9-10 centimeters, in mature mushrooms the cap transforms into a cushion shape. The leg is thin (2 centimeters) and long (5-12 centimeters), tapers at the base, and is slightly curved. The color of the pulp is red or yellow; its distinctive feature is the acquisition of a blue tint when cut.

Honey mushrooms

At a young age, the cap is hemispherical, then acquires an umbrella-shaped or almost flat shape, its scope ranges from 2-9 centimeters, usually the surface is covered with small scales, but as it matures, the mushroom gets rid of them. The color of the cap can be light yellow, cream or reddish, but the center is always darker than the rest of the surface. Mushrooms have a very long stalk, it can grow from 2 to 17 centimeters, and the thickness is no more than 3 centimeters. This type of edible mushroom is loved by mushroom pickers in Crimea.

Cobweb

Capped fruiting bodies, growing to different sizes, create a common cobwebby blanket around themselves. In young animals, the cap most often has a conical or hemispherical shape, and when mature, it becomes convex, usually with a pronounced tubercle in the middle. The skin is colored orange, yellow, brown, brown, purple or dark red. The shape of the stem is cylindrical, but can also be club-shaped, usually its shade matches the color of the outer part of the cap, the fleshy flesh is yellow, white, olive-green, ocher or violet, and tends to change color when cut.

Gossamer violet

The span of the cap does not exceed 9 centimeters; at the beginning its shape is rounded-bell-shaped; as it matures, it becomes convex with a blunt tubercle of medium size, and then completely prostrate, often with a wide tubercle in the middle. The surface is smooth and shiny, its color is initially whitish-lilac or lilac-silver, and with age the yellow-brown or ocher center becomes more prominent. The plates are narrow, of medium frequency, attached to teeth; in young animals they are bluish-gray, then they acquire an ocher-gray or brownish-brown tint. The cobwebby blanket is dense lilac-silver, and later reddish. The height of the club-shaped leg reaches 5-9 centimeters, the thickness is usually no more than 2 centimeters, the flesh is soft and thick, watery in the leg.

Petsitsa

The mushroom is quite interesting, as such it has neither a cap nor a stem, it consists of a sessile fruiting body, which in young growth has the shape of a bubble, and when ripe it more closely resembles a saucer, the edges of which are wrapped. The diameter of such a saucer reaches 8-10 centimeters, the surface of the mushroom is smooth, painted in various shades of brown, and shines in damp weather. The flesh of the fruiting body is quite brittle and thin.

Pluteus

The mushroom has a cap-footed fruiting body, the size of which can be completely different. The shape of the cap is bell-shaped or spread out, usually with a small tubercle in the middle; the span of the caps varies between 2-20 centimeters. The surface is dry, fibrous, smooth and even scaly; its color varies from white to black, usually brownish-brown. The fleshy pulp is yellow, white or grayish, and does not change color. The cylindrical leg widens slightly closer to the base, the lamellar hymenophore is white or pink, but over time it acquires a brown tint.

Pluteus lion-yellow

The size of the cap is 2-5 centimeters, at the beginning of growth its shape is bell-shaped, later it acquires a flat-convex, convex or prostrate shape, its skin is matte-velvety, smooth to the touch, the color is honey-yellow or brownish. The wide plates are initially yellow, and in older mushrooms they become pink. The length of the leg is about 4-6 centimeters, it is quite thin, only 0.4-0.7 centimeters, the shape is cylindrical, it can be smooth or slightly curved, fibrous, there is often a nodule base, the leg is colored yellow-brown, always slightly darker closer to the base . The pulp, dense in structure, has a pleasant aroma.

Pluteus deer

The caps are usually small, their diameter is from 5 to 15 centimeters; in young animals they are convex, then they acquire a flatter shape, and in the center there is a tubercle; the skin is smooth, brownish or gray-brown. Wide plates are often located, their color is pink or white. The stem is thin and long, the flesh is fleshy, white and has a pleasant smell, a little like the smell of radish.

Black boletus obabok

The span of the mushroom cap is 5-10 centimeters, but can grow up to 20 centimeters; at first it has a hemispherical shape, later it is convex-pillow-shaped, the smooth skin does not separate from the cap, is covered with a small layer of mucus in wet weather, and is colored brown-black. The free hymenophore is easy to separate from the cap; it is white, becoming gray-brown with age. The leg is dense, 5-13 centimeters in height, thickness does not exceed 6 centimeters, usually widened at the base, the surface is covered with small scales.

Common boletus

The cap is hemispherical, convex or cushion-shaped, size from 6 to 15 centimeters. The shade of the outer part is gray-brown or brown, the surface is silky, usually hanging over the edge of the cap slightly. The hymenophore is light, turns gray with age, the leg of the young is club-shaped, thickened at the bottom, its height can reach 10-20 centimeters, but it is thin, only 1-3 centimeters, covered with scales of dark shades over the entire surface. The pulp is almost white, the structure in the stem is dense, in the cap it is loose. This is one of the many edible types of mushrooms that are found even in Siberia.

Boletus variegated

The mushroom cap is painted gray-white, its distinctive feature is the uneven color, its span reaches 7-11 centimeters, the shape can vary from closed hemispherical to slightly convex and cushion-shaped. The spore-bearing layer in young mushrooms is light gray, in old mushrooms it is gray-brown, the tubes are finely porous. The leg is cylindrical, 10 to 15 centimeters high, its diameter is 2-3 centimeters, it thickens closer to the base, usually it is densely covered with dark-colored scales.

Boletus turning pink

The cap is unevenly colored, it is small brownish-yellow, but there are also lighter spots. Initially, the tubular layer is white, maturing, and acquires a dirty gray color. The pulp has a dense structure, its color is white, but when cut it turns pink and then darkens. The stem of the mushroom is short, the surface is painted white, but covered with dark-colored scales; it is slightly curved, and thickens closer to the base.

Loading

The mushroom is a large one, there are specimens whose cap diameter is 30 centimeters, its shape is flat-convex, there is a hole in the center, the edges are concave, the surface is painted in light colors in young animals, and darkens with age. The plates are narrow and quite thin, usually white, but they can also be bluish-green. The stem of the mushroom is powerful, usually matching the outer surface of the cap, and wider at the base.

Milkweed (Euphorium)

The cap is medium-sized (10-15 centimeters) colored brown-orange, often the surface is covered with cracks, its shape is flat-convex, then becomes funnel-shaped. The dense pulp has a creamy-yellow tint and secretes milky juice at the break. The plates descending onto the stem are adherent, creamy-yellow, but immediately darken when pressed. The shape of the leg is cylindrical, height is about 10 centimeters, thickness is 2 centimeters, the color usually matches the tone of the cap.

Boletus boletus

The cap changes with age; at first it is hemispherical, tightly fitting to the stem, then it acquires a convex cushion-like shape, easily separated from the stem, and usually does not exceed 16 centimeters in diameter. The surface is velvety, red-brown in color, the notched hymenophore is easy to separate from the pulp, its color is white or creamy-gray, and turns red when pressed. The length of the leg varies from 6 to 15 centimeters, the thickness can reach 5 centimeters, it is cylindrical, solid, and can sink quite deeply into the ground. The pulp is dense, white, but immediately turns blue when cut.

Red boletus (Redhead)

The cap is distinguished by its bright red-orange color, its span reaches 4-16 centimeters, spherical at a young age, then it acquires a more open shape, the surface is velvety, protruding at the edges. The pulp has a dense structure, white color, turning black when broken. The spore-bearing layer is uneven, thick, white in young mushrooms, brown-gray in old mushrooms. The massive leg is about 5 centimeters thick, thickens at the base, the entire surface of the leg is covered with fibrous longitudinal scales.

Early field grass

Young specimens have a cap 3-7 centimeters in diameter, it is hemispherical, but when ripe, it tends to open up to a prostrate shape, the skin is indefinitely yellow, it can fade and become dirty white. The wide plates are attached to the teeth, are light in young animals, then acquire a dirty brown tint. The leg, 5-7 centimeters long, usually has an identical color to the cap, but is slightly darker at the base, and remnants of a ring may remain on top. The pulp has a pleasant smell, it is white in the cap and brown in the stem.

Semi-white mushroom

The cap is of medium size from 5 to 15 centimeters, and sometimes grows up to 20 centimeters, its shape transforms as it matures from convex to almost flat, the outer part is smooth, colored light brown. The pulp is yellowish, dense, does not change color when cut, and has a distinct odor of iodine. The length of the stalk is 5-13 centimeters, the diameter is about 6 centimeters, the skin on the stalk is rough and slightly fleecy at the base. The spore-bearing layer is yellow or olive-yellow, the pores are small and round.

Polish mushroom

The span of the cap is about 5-13 centimeters, but sometimes there are specimens of about 20 centimeters, at the beginning of growth it is hemispherical, then it becomes more convex and in old age it acquires a flat shape. The surface can be brown-red, olive-brown, almost chocolate or brown-brown, it is smooth, velvety and dry. The tubular layer is adherent, the pores are wide or small, colored yellow, but turns blue when pressed. The leg is massive, reaches 4-12 centimeters in length and 1-4 centimeters in thickness, the shape is usually cylindrical or swollen, the surface is smooth and fibrous. The pulp has a distinct mushroom smell; it is firm when young and becomes softer with age.

Float white

The medium-sized cap is ovoid in youth and opens in old age, but usually there is a tubercle in the center, the skin is white, and the edges of the cap are ribbed. The plates are frequent, free and white. The thickness of the leg is 2 centimeters, the length is no more than 10 centimeters, the entire surface is covered with white scales, the leg thickens at the base. The pulp is white and has no strong smell or taste.

Porkhovka

The fruiting body of the mushroom is ovoid or spherical, 3-6 centimeters in diameter, the flesh is white and has a pleasant smell, the stalk is absent. The mushroom can be consumed only at a young age, when the color of the outer surface is still white; after it turns black, spores begin to be ejected.

Ryzhik

The thick, fleshy cap reaches 4-13 centimeters in diameter, it is flat at a young age, later it becomes funnel-shaped with the edges turned inward, the surface is slightly covered with mucus, colored red or whitish-orange, but there are concentric circles of dark color. The plates are notched, adherent, narrow, their color is yellow-orange. The pulp is fragile, turns red when cut, and then turns green and secretes a milky juice. The cylindrical leg is usually colored identical to the cap, its height is about 4-6 centimeters, and its diameter is 2 centimeters. These edible mushrooms are often collected by mushroom pickers in the Stavropol region.

Sparassis curly

The fruiting body is a cluster of curly, fleshy lobes, in general it looks like a lush spherical bush, the lobes are wrinkled or smooth, their edges are wavy or dissected. The diameter of the fruiting body varies between 5-35 centimeters, its height is 15-20 centimeters, and it can weigh 6-8 kilograms. The root-like stalk is thick and is attached in the middle of the fruiting body. The spore-bearing layer is located on the blades (on one side), it is colored gray or creamy white. The pulp is fragile, but fleshy, its smell is completely different from mushroom.

Russula

In young animals, the shape of the cap is usually bell-shaped, spherical or hemispherical, later transforming from flat to prostrate or funnel-shaped with straight or curled edges. The surface can be of different colors, matte or shiny, dry, but sometimes wet, and easily separated from the pulp. The adherent plates are notched, free or descending. The leg is smooth, cylindrical, hollow inside, the flesh is fragile, dense, painted white, but tends to change color with age or when cut. The most delicious and common type of edible mushrooms in the Belgorod region.

Caesar mushroom

The diameter of the cap varies between 7-21 centimeters, at first its shape is hemispherical or ovoid, then it becomes convex-prostrate, the skin is colored fiery red or orange, bare, with a ribbed edge. The plates are frequent, free, yellow-orange. The strong leg reaches 6-18 centimeters in length, and does not exceed 3 centimeters in thickness, it is cylindrical-club-shaped, painted in a golden or light yellow hue. The pulp is strong, yellow-orange or white.

Golden scale

The mushroom grows in large groups, usually on or near trees. The span of the cap is from 5 to 20 centimeters, broadly bell-shaped on initial stage later growth is flat-rounded, the shade of the outer part is dirty golden or rusty yellow, red scales are present over the entire surface. The plates are attached to the stem with a tooth, are wide, and have a light yellow color. The height of the leg is 8-10 centimeters, thickness is 1-2 centimeters, the surface color is yellow-brown, the skin is covered with scales.

Champignon

The size of the fruiting body can reach 5-25 centimeters, the massive cap has a dense structure, in young growth it is round, when ripe it takes on a flatter shape, the skin is smooth, rarely covered with scales, the color can be white, brown and brown. The plates are arranged freely, have a white color, and as they ripen they change color to pinkish and then almost black. The leg is smooth, central, hollow inside, there is a ring. The pulp is whitish and tends to turn yellow or red when exposed to air.

Message quote Learning to pick mushrooms.

You only need to collect friends 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 (hopefully) slightly expand the knowledge of mushroom pickers.

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 pickled. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.

hat porcini mushroom- tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very varied: whitish, light gray. It can be yellow, brown or brown, purple, red, black-brown. Often, the cap of a porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin does not come off. The tubes are 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 without much odor. When cut, the flesh does not change color.

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

Confuse White mushroom It’s difficult with poisonous inedible mushrooms. But the porcini mushroom has an inedible counterpart - the gall mushroom. Its pulp is so bitter that even one small fungus entering the cauldron will ruin the entire dish. It will simply be impossible to eat it. The color of the gall fungus tubes is dirty pink, and the flesh turns pink when cut.

Ryzhik

Edible mushroom exceptionally high quality. Some European peoples prefer it over porcini mushroom. In many countries saffron milk cap considered a delicacy. Particularly good saffron milk cap fried in sour cream. It is not recommended to dry only saffron milk caps.

Grow saffron milk caps, mainly in coniferous forests, especially pine and spruce. They prefer illuminated places: clearings, forest edges, young forests. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to October.

The cap of an adult mushroom is lamellar, funnel-shaped with a slightly curled and then straight edge. Most often, the cap of the saffron milk cap is orange or orange-red, but there are green-ocher or grayish-olive caps. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or broken, they turn green or brown

The leg of the camelina is cylindrical, hollow, smooth, the same color as the cap or a little lighter.

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

In addition to the usual saffron milk cap, it is found in our forests saffron milk cap 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 red pine camelina (its milky juice is orange, and in the air it turns wine-red) .

Boletus (berezovik, obabok)

Edible mushroom High Quality.

boletus- a very common species, forms a community with various types birch trees Distributed in the Arctic, forests of Europe, the Urals, Siberia, and the Far East. Grows in birch and mixed forests, swamps and tundras. Fruits 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 tubes are whitish, brownish-gray in 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, and does not change color or turn pink when cut.

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

boletus may be confused with the inedible gall mushroom.

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 its nutritional value and taste, it, together with boletus, takes an honorable second place after porcini mushroom and saffron milk cap.

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

The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Color varies from red and red-brown to whitish-brown or white. The tubes are dirty white, cream or grayish. The leg is cylindrical or widening towards the base, covered with fibrous scales. The flesh turns blue when cut, later turns black, and 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.

A good edible mushroom.

Distributed Polish mushroom in coniferous, less often deciduous forests. Prefers mature pine forests. Grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, Caucasus. This mushroom owes its name to the fact that it is widespread 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 is reminiscent of boletus, although it belongs to the genus of fly mushrooms. It is recommended to boil, fry, dry, salt, marinate.

Hat Polish mushroom reaches 12 cm. The cap is initially cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut brown, with young mushrooms having a matte suede surface. The tubes are yellow-green and turn blue when pressed.

The pulp is yellowish, turns blue when broken, then turns brown, with a pleasant smell and taste.

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

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

Common dubovik (Poddubovik)

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

Poddubovik(common oak), belongs to the genus of tubular mushrooms, grows in sparse oak-mixed forests. It often grows on the edge of the forest.

Poddukovik can be found from mid-summer to autumn. This is one of the most beautiful appearance and colors of mushrooms in the middle zone. Its cap 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, turns very blue when broken, without any particular smell or taste. The tubular layer is finely porous, in young mushrooms it is yellow-green, later dark red, turns green when broken, and turns blue when pressed. The leg is 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 is brown-olive.

Edible mushrooms High Quality.

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

Butterfish are characterized by a smooth, sticky or slightly slimy cap. Less common are boletus with a fibrous cap. Usually the skin on the cap comes off easily. The partial cover on the bottom of the cap is either present or absent, and if the cap is not adhesive, then the cover is always missing. The leg of butterfish is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it needs to be cleaned, which can be very tedious after a long journey.

Common oiler(late, true, yellow) - most common among boletus. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive cap. Well-developed spathe, yellow tubes. The stem of this oiler is cylindrical, short, with a filmy ring. It bears fruit in July - September, often in large groups. Grows in pine forests, in sunny places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, and the Caucasus.

Late oiler It is good to fry, boil, marinate, salt and dry.

This mushroom is similar to the inedible pepper mushroom.

Larch oiler- grows in larch forests of Siberia, prefers young forests.

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

This oiler cook and marinate well.

Oiler grainy(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, clearings and in holes, rarely solitary and for the most part in groups from late May to early autumn.

Its mucous cap is shiny when dry, and can range from yellow-brown to brownish-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 from the cap and remains near 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 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 boletus- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. Summer butterfly should be distinguished from the pepper mushroom, which is part of the butterfly genus.

In fact, there are 18 species of moss fly, distributed in temperate latitudes of both hemispheres. The most common are: marsh moss, green moss and yellow-brown moss. They are all consumed boiled, fried, dried, pickled and salted.

Boss moss its structure resembles a boletus. Grows in mossy places of coniferous forests. The cap and leg are yellow, with a brown tint. The spongy layer is green or yellow-olive. The pulp is yellowish, turns blue when cut.

Green moss widespread in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His cap is cushion-shaped, dry, velvety, grayish or olive-brown. The tubes are yellowish-green with wide pores, sometimes descending onto the stalk. The leg is solid fibrous, yellowish or with a reddish tint, with a 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. They bear fruit in June - October.

Moss fly yellow-brown. Look like Polish mushroom. The cap is hemispherical to cushion-shaped, dry, velvety. In young mushrooms it is grayish or dirty yellow; with age it becomes olive or reddish yellow. The skin does not come off. 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 towards the base with a reddish tint. The flesh is yellow and turns 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 little nutritional value. Use without pre-boiling. The chanterelle is distributed throughout the temperate forests of the Old World. Fruits in July - October, often in large groups.

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

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

These mushrooms have large or average size fruiting bodies; their caps come in different colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus with regard to species definition and limitation. The differences between species are sometimes very small, making these fungi difficult to identify.

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

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

It grows from June to October, on birch stumps or lying trunks, sometimes on the stumps of other deciduous, less often coniferous, trees.

The cap of the summer mushroom is up to 7 cm in diameter with thin flesh; in young mushrooms it is convex with a tubercle in the center, covered with a cobwebby blanket, then flat-convex, sticky when it rains. The color of the cap is yellow-brown, in the center the cap is lighter. The pulp is light brown, the smell and taste are pleasant. The plates adhere to the stem, sometimes slightly descending; in young mushrooms they are light yellow, in old ones they are rusty-brown. The leg is up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with a 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, and salting. This mushroom, not known to all mushroom pickers, is very productive and is often found in Russian forests in large groups. The late autumn edible mushroom Hypholoma capita is similar to summer honey fungus. Unlike the summer honey fungus, Hypholoma cephaloforma does not have a ring on the stalk, the color of the plates is gray, and grows on pine stumps.

It is necessary to distinguish the summer honey fungus from the poisonous sulfur-yellow honey mushroom, bitter in taste, without a ring with sulfur-yellow plates, as well as from the brick-red honey mushroom, bitter in taste, without a ring, the cap of which is darker in the center, the plates of old mushrooms are gray or dark gray.

Autumn honey fungus (real)

Edible mushroom.

Honey fungus (autumn), belongs to the genus of the honey fungus family of the family of the lamellar group. This popular and very productive mushroom grows in large groups from late August to late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. The caps are up to 13 cm in diameter; in young mushrooms they are spherical, with an edge curved 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 missing brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste; in old mushrooms it may be slightly bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. The stalk is up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened at the bottom, with a white membranous ring at the top, light at the cap, brown at the bottom, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.

High-yielding edible mushroom. For young mushrooms (with a cape without a ring), the entire mushroom is used; for mature mushrooms with a ring, only the cap is used. Honey fungus is good for preparing hot dishes, drying, salting, and pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, as there are known cases of poisoning by undercooked autumn mushrooms. Autumn honey 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 honey mushrooms appear in July or early August, but they may not appear in the fall or bear fruit a second time.

Favorite places for autumn honey mushrooms are old birch forests with dry birch trees, on which honey mushrooms grow at a height of up to 5 m and higher, 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 forests, in bushes, alleys and parks. Always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. Grows in small clumps, prefers willow and poplar, as well as other deciduous trees. This is a widespread mushroom. It appears in the fall, but can also be found in the winter, as it is well preserved under the snow.

The cap of the winter honey fungus is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the cap varies from pale yellow to brown; in the center it is darker, at 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 at the top. At first, the leg of the winter honey mushroom is light, but quickly darkens, starting from the base. The height of the stem is 3-10 cm, with a diameter of 3-7 cm. Under a magnifying glass, hairs are visible on the surface of the stem. The pulp is whitish. The taste is mild. The smell is weak.

Only the caps are eaten; the stems are too hard. Winter mushroom is used in soups and stews, but does not have any special taste.

Winter honey fungus can always be recognized by its fuzzy 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 else. In October, when the winter honey fungus appears, it can be confused with other varieties of honey mushrooms, including inedible ones, but the stem 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 fruiting body of the raincoat is of variable shape - round, 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 flesh of young mushrooms is white with a strong pleasant odor, while that of old mushrooms is brownish-olive. A false stalk up to 5 cm long and 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 prior boiling for hot dishes, for salting and drying.

It is necessary to distinguish raincoat edible, from young pale toadstools of the white variety with an unopened common veil. If you cut a young pale grebe, then under the general cover you can clearly see the leg and plates, which are always absent from puffballs.

Edible mushroom.

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

The cap of the row is purple, up to 15 cm in diameter, fleshy, in young mushrooms it is convex, with the edge turned down, then spread out, smooth, moist, brown-violet, fading. The pulp is dense, slightly watery, first bright purple, then fades to white, with a mild pleasant taste and aromatic anise smell. The plates are free or slightly adherent to the stem, wide, relatively frequent, first violet, then light violet. The stalk is up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes widened at the bottom, solid, with a flaky coating at the top, with purple-brown pubescence at the bottom, first bright purple, then whitish. Spore powder is pink-cream.

- a 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 preparing mushroom caviar.

Sometimes this mushroom is also called mouse

Grows in forests from September until frost. This mushroom often grows in rows, which is how it got its name.

The cap of the row is dark gray or ash-colored with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The peel comes off well. The pulp has a faint pleasant odor, is loose, brittle, white, and turns slightly yellow when exposed to air. The plates are sparse, wide, slightly grayish-yellowish. The stem is strong, smooth, white or slightly yellowish, and sits deep in the soil, so the cap barely stands out 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, since only its cap is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - a greenfinch may be hiding there. The mushroom is quite common. Less commonly, greenfinch can be found under aspen trees, but here it grows a little taller, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine saffron milk caps are found, and where there is enough lime in the soil, there are noble saffron milk caps.

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

is a good edible mushroom, but you need to pick it carefully so as not to collect a lot of sand. When cutting a mushroom, you need to hold it vertically and immediately remove the base of the stem with the adhering sand; the cap 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 placed in the basket. Greenfinch can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. They are frozen in the same way as other mushrooms.

There are no dangerous greenfinch doppelgangers. The stinging row is also yellow in color, but its cap is cone-shaped, the plates are not as frequent and the taste is rather pungent. It grows under spruce and pine trees. In deciduous forests you can find poisonous varieties of spider webs similar to greenflies. They are yellowish in color, but at the base of the stem they have a tuber and the remains of a mucous film between the stem and the edges of the cap. These mushrooms never grow under pine trees.

The yellow-red row can be confused with greenfinch. It grows in pine forests on or near stumps. Severely faded specimens resemble greenfinches and are also edible.

It grows on stumps, trunks of dead and weakened deciduous trees, most often birch and aspen, from May to autumn, often in large groups, merging with legs into bunches.

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

Young mushrooms are edible; without prior boiling, they can be used for preparing hot dishes, for drying, salting, and 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 clearings, and forest edges.

The cap of the champignon is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are curved down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem by a white membranous blanket. As the mushroom grows, the cover breaks off and remains on the stem in the form of a white ring. The pulp is dense, white, turns pink when broken, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), white in young mushrooms, then they turn pink, darken, become brown, almost black. The stalk is up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.

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

Edible mushroom.

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

The umbrella's cap is up to 25 cm in diameter, at first ovoid, then flat-convex, outstretched, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging large brown scales, darker in the center, without scales. The pulp is thick, loose, cotton-like, white, with a pleasant nutty taste and faint odor. The plates are free, fused at the stem in a cartilaginous ring, first white, then with reddish veins. The leg is up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen at the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white above, brownish below ring, often free. The spore powder is white.

- delicious edible mushroom. Used without preliminary boiling for preparing hot dishes and for drying. It is sometimes fried whole (the cap) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including the hard stem, which gives dishes a special aroma.

— edible mushroom good quality. It prefers humus soils in forests and pastures where there are thickets of bushes. It is found in many places, for example in small forests, as well as in forests on humus and limestone soils. Does not give preference to any particular types of trees. Often forms "witch rings". It first appears at the end of April, the peak season is in May, in June (depending

The usual structure of a mushroom is the underground part (mycelium or mycelium) and the above-ground part (leg and cap). Moreover, in most cases, the leg is attached to the cap strictly in the center. But there are also representatives of the Mushroom Kingdom that do not have a stem at all, or this part is not attached to the center of the cap, but is sharply shifted to the edge. You can find a description of these varieties on this page.

Crepidotus variabilis.

Season: summer autumn.

Growth: singly or in small groups in the form of imbricated fruiting bodies.

Description:

The surface of the cap is tomentose, sometimes smooth at the edge, white or light yellow.

The plates are adherent, relatively frequent, wide, and light.

The cap is convexly spread, kidney-shaped, round, shell-shaped or lobed.

The edge of the cap is tucked, wavy or lobed, striped.

The pulp is white, with a sweetish taste.

This round white mushroom without a stem has no nutritional value due to its small size.

Ecology and distribution:

It grows on dead branches and remains of deciduous wood, less often coniferous trees, and on small plant debris.

Soft Crepidotus (Crepidotus mollis).

Family Fibers (Inocybaceae).

Season: mid-May - end of October.

Growth: in groups.

Description:

The cap is round, sessile, at first kidney-shaped, later shell-shaped, yellowish, smooth or finely hairy.

The pulp is soft, white or light, odorless.

The leg is lateral, rudimentary, often absent.

The plates are frequent, forked, fan-shaped from the place where the cap is attached to the trunk, light-colored.

It is an edible round mushroom without a stem or with a side stem of poor quality. Used fresh (after boiling) or dried.

Ecology and distribution:

Grows on dead wood, branches of deciduous trees, rarely on conifers. Sometimes this stemless mushroom is found on treated wood and in the hollows of living trees.

Oyster mushroom (Pleurotus ostreatus).

Family: Mycenae (Mycenaceae).

Season: September - December.

Growth: in groups, often in dense bunches of 30 or more fruiting bodies fused at the base; less often - alone

Description:

The plates are sparse, thin, descending along the stalk, with bridges near the stalk, whitish, turning yellow with age.

The cap is fleshy, solid, rounded, with a thin edge; the shape is ear-shaped or almost round (especially in the stalk).

The pulp is white, dense, soft and juicy in young mushrooms, later hard and fibrous.

The surface of the cap is smooth, glossy, often wavy.

The leg is short, sometimes almost invisible, dense, solid, eccentric or lateral, narrowed towards the base, often curved.

Young mushrooms have a convex cap with a curled edge.

Delicious edible mushroom. It is better to collect young round white mushrooms without stems (cap diameter up to 10 cm); Old mushrooms have stems that are inedible. It is used universally - fresh in soups and main courses, in pickles, etc.

Ecology and distribution:

Grows on stumps, dead wood, dead wood or living but weakened trees, various deciduous trees (oak, birch, rowan, aspen, willow), very rarely - coniferous trees in deciduous and mixed forests, parks and gardens. Cultivated in industrial scale in many countries, including Russia. Under artificial conditions it grows on almost any substrate containing cellulose and lignin - sawdust, shavings, bark, paper, straw, reeds, sunflower husks.

Other mushrooms with offset legs or without them at all

Lentinellus cochleatus.

Family Auriscalpiaceae.

Season: summer autumn.

Growth: in groups, often in bunches.

Description:

The legs are different shades of brown, lateral, hard but elastic, often fused together.

The plates are uneven, lighter than the cap, descending along the stem.

The pulp is hard, whitish, with a strong anise odor.

The caps are yellowish or reddish-brown, of very different shapes, hard, thin.

The mushroom is inedible due to its hardness and strong odor.

Ecology and distribution:

Grows on rotten tree stumps.

Autumn oyster mushroom (Panellus serotinus).

Family: Mycenae (Mycenaceae).

Season: end of September - December.

Growth: in groups.

Growth: in groups.

The pulp is dense, light, and becomes hard and rubbery with age.

The plates are frequent, adherent or slightly descending, yellowish, darkening with age.

The color of the cap comes in a wide variety of dark shades.

The leg is lateral, sometimes almost absent, finely scaly, ocher or yellow-brownish.

The cap is fleshy, finely pubescent, slightly mucous, and shiny in wet weather.

Edible when young; mature mushrooms are tough and have thick skin. After boiling, it can be used in main courses and pickles.

Ecology and distribution:

Grows in deciduous and mixed forests, on mossy dead wood of deciduous trees. Able to bear fruit during thaws at temperatures from +5°C.

Oyster mushroom (Pleurotus cornucopiae).

Family: Mycenae (Mycenaceae).

Season: end of May - October.

Growth: in groups.

Description: